For the truffles

  • 115g unsalted butter, cold
  • 260g dark chocolate melted and cooled
  • 4Tbsp rum (60 ml)

For the coating

  • 400g dark chocolate melted
  • 20g cocoa


  1. In a bowl beat butter on a medium speed until soft (about 3 minutes).
  2. Add melted chocolate and mix until creamy (about 1 minute).
  3. Add the rum and mix on low speed until smooth.
  4. Cool for 5 minutes in the freezer.
  5. With an ice cream scoop, quickly roll truffle mix into balls.
  6. Cool for 1 hour in the fridge or 15 minutes in the freezer.
  7. Dip truffles in melted chocolate and let them dry in the fridge for 15 minutes.
  8. Dust with cocoa before serving.

For extra tasty truffles, add you favourite crushed nuts to the chocolate-butter mixture!