Sunnier days are on the horizon and the best way to celebrate is to make a big batch of Tropical Rum Chocolate Truffles to celebrate. This recipe for rich decadent truffles has a ganache base where the cream has been infused with freeze-dried pineapple and passionfruit and a good glug of spiced rum for a tropical punch hit. Perfect to be served after a barbecue with charred pineapple slices from the grill.
The truffle base can be made in advance for the flavours to develop and can be made without the rum, to make up the rum volume for additional cream. I used disposable food gloves for rolling the mixture. Trust me from experience you will want them or spend weeks finding chocolatey fingerprints all over your kitchen and sink from trying to wash your hands every couple of truffle rolls.
You can get a whole host of freeze-dried fruit powders online now, I picked pineapple and passionfruit as a combination I like in tropical drinks that works well with the rum, but if you have a favourite fruit blend you can split out the ratios of powders to get your own special blend.
I rolled half of the truffles in desiccated coconut and half in cocoa powder as I like the contrast in the visuals, but I know some people hate coconut, so you can roll them all in cocoa if you’re inclined. It adds more to the truffles’ overall tropical flavour and feel.
Equipment You'll Need
Tropical Rum Chocolate Truffles Recipe
- Total Time: 25 minutes
- Yield: 50 Truffles 1x
Description
Makes 50 Truffles
Ingredients
- 235ml Double Cream
- 60g Freeze Dried Pineapple Powder
- 60g Freeze Dried Passionfruit Powder
- 45ml Spiced Rum, use your favourite rum
- 300g Dark Chocolate Drops
- 150g Dark Chocolate Drops, for coating
- 75g Cocoa Powder, for dusting
- 75g Desiccated Coconut, for coating
Instructions
- In a large pan, pour in the cream with the fruit powders gently heat the cream, the cream will look thick with the powders but will thin out as it is heated. Slowly bring the cream to a boil. While heating put the chocolate and spiced rum in a glass bowl.
- Once the cream has come to a boil, take off the heat and leave for 5 minutes for the flavours to infuse. Pour the warm cream over the chocolate and rum. Mix until you have a smooth ganache and the chocolate has melted through. Allow to cool at room temperature, and cover with cling film. Leave to set in the fridge.
- I use food-grade disposable gloves to roll the truffles, which means you won’t be covering the whole kitchen in chocolate prints.
- Gently melt the second lot of chocolate drops in a bain marie for coating the truffles. Place the cocoa powder into a shallow bowl with plenty of space and repeat in another bowl with the coconut.
- Cover a tray with parchment paper. Using a teaspoon of the mixture, roll the ganache into even balls. Drop a ball at a time into the melted chocolate and coat, fish the truffle out with a truffle fork or dinner fork anddrop into the cocoa powder and give the bowl a little shake to coat the truffles. Switch between coating the truffles in either the cocoa powder or the coconut.
- Transfer to the lined tray, keeping the truffles well-spaced. Repeat until all the mixture is rolled.
- Cover the tray and return the tray to the fridge until ready to eat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Chocolate
- Method: Confectionery
- Cuisine: British
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