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Coconut and Rum White Chocolate Truffles, luxuriously creamy and decadent, are easy to make and perfect for gifts and parties! It's Christmas time as I write this and Christmas is all about spoiling ourselves and having a little luxury! So what better than some decadent Coconut and Rum White Chocolate Truffles! 

Coconut and Rum White Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!

Christmas wouldn't be the same if we didn't have a chocolate or three to enjoy! These coconut and rum white chocolate truffles are the perfect treat. They're very rich and creamy and make for perfect gifts over the holiday season. 

You can also make these as Easter chocolates and package them as gifts. your friends will love you!

For this recipe, I've made it very easy and straightforward. You do need to allow yourself some time because the chocolate needs to firm up in the fridge, preferably overnight, but if you're really pushed for time, a few hours in the freezer should do it. 

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Serve these little truffles at a New Year's Eve party! Arrange a few on small plates and dot them around the room for people to enjoy.

You can change the flavors and make a variety out of one batch, simply by dividing the mixture up before adding the flavors.

In the recipe below, you'll see some handy tips on how to do this!. 

These truffles do need to be kept refrigerated and you can also freeze them without any risk of spoiling the quality. They will not go rock hard and take a matter of minutes to get to a temperature where it has defrosted, i.e as though they had been in the fridge.  So if you wanted to make ahead, say for a wedding party or celebration, then you will be fine.

Moving on from Christmas, these will also work nicely for the Easter holidays. Below, you can see a photo of some I made and simply presented them in less glittery mini cases.
I bought my cases from the baking section in the local supermarket. I suspect they only had them because it was Christmas, so if you're making these at another time of year, I would suggest going online to buy a variety of mini cases We can recommend these, which come in a variety of colors to suit.

Coconut and Rum White Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!

These truffles are also a lovely idea if you're hosting a dinner party and want to serve some chocolates after dinner with a coffee.

They're definitely luxurious and so creamy! When you bite into one, you get a very smooth, soft and creamy chocolate texture and taste of white chocolate together with a hint of rum.

You can adjust the rum to less if you wish, or make a small batch with no alcohol if you have young ones wanting to try them. Just make sure you don't add MORE alcohol than the quantity in the ingredients otherwise the truffle won't set firm enough.

The texture of the coconut on the outside just gives the truffle another flavor and texture dimension and looks so pretty too! 

Coconut and Rum White Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!

So let's get straight to the recipe and see how we make these easy coconut and rum white chocolate truffles. Please enjoy!

Prep time

24 hours (includes chill time)

Cook Time

5 minutes

Serving size

36

Ingredients

2 tablespoons Spiced Rum or Bacardi
5 oz or 150 g White Chocolate
5 fl oz or 150 ml Thick Double / Heavy Cream
1 oz or 25 g Unsalted Butter
1 Tablespoon Greek Yogurt
4 Tablespoons Shredded Coconut

Instructions

1. Break up the chocolate and place in a food processor. Pulse until the chocolate resembles granules similar to sugar.

Top tip

Freeze the chocolate for an hour beforehand so it is easier to process. If you don't have a processor, you will need to use a fine grater to grate the chocolate.

How to make easy Chocolate Truffles
Pulse until it looks like grains of sugar

2. Place the cream and butter in a small saucepan and bring to a gentle simmer. Be careful NOT to boil.

How to make easy Chocolate Truffles. melting cream and butter
Be careful NOT to boil.

Once simmering, remove from the heat.

How to make easy Chocolate Truffles. melting cream and butter
See the butter and cream is combined

3. With the processor at low speed, carefully add the cream mixture through the feeding tube of the processor, to the chocolate until everything is combined and the mixture is smooth. ie. the chocolate should have melted from the hot cream mixture.

4. Add the yogurt and blend again until combined. Then add the rum.

How to make easy Chocolate Truffles, add yogurt


5. Transfer the mixture to a bowl and cover with parchment or clingfilm, and refrigerate for at least 6 hours or overnight.

If you want to pop in the freezer instead, you can do, just check after a few hours if the mixture is firm enough, by gently pressing in the center with your finger, it should feel a little like a firm sponge. (You need it firm enough to roll into balls).

Top tip

If you want to make several different flavors or some without alcohol, divide the mixture into separate bowls before adding the alcohol and write on a piece of parchment what the mixture is so you don't get confused.

Here I made 4 different kinds out of one batch!

How to make easy Chocolate Truffles, different flavors
Label the bowls so you don't confuse the ones with and without alcohol!

6. To make the balls, add the coconut to a small bowl, and when the mixture is firm enough, take a teaspoon and scoop out some of the mixture and roll into a ball. Place the ball in the coconut and roll so it is covered.

Coconut and Rum White Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!

Then transfer the ball into a Tupperware lined with parchment paper, or directly into a mini cupcake case.

Continue to do this until all the mixture is used. Place the truffles in the fridge or freezer until ready to eat.

Top tip

If your hands are getting too hot when rolling, run them under cold water, dry off then continue.

These truffles will keep fresh in the refrigerator for up to 3 days, or you can freeze them.

We'd love to hear from you and what you thought of our Coconut and Rum White Chocolate Truffles recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Coconut and Rum White Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!
Coconut and Rum White Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!

Recipe Card

Coconut and Rum White Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!

Coconut and Rum White Chocolate Truffles

Yield: 36
Prep Time: 20 minutes
Cook Time: 5 minutes
Additional Time: 1 day
Total Time: 1 day 25 minutes

Coconut and Rum White Chocolate Truffles, luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!

Ingredients

  • 2 tablespoons Spiced Rum or Bacardi
  • 5 oz or 150 g White Chocolate
  • 5 fl oz or 150 ml Thick Double / Heavy Cream
  • 1 oz or 25 g Unsalted Butter
  • 1 Tablespoon Greek Yogurt
  • 4 Tablespoons Shredded Coconut

Instructions

1. Break up the chocolate and place in a food processor. Pulse until the chocolate resembles granules similar to sugar.

**Tip: freeze the chocolate for an hour beforehand so it is easier to process. If you don't have a processor, you will need to use a fine grater to grate the chocolate.

2. Place the cream and butter in a small saucepan and bring to a gentle simmer. Be careful NOT to boil. Once simmering, remove from the heat. 

3. With the processor on low speed, carefully add the cream mixture through the feeding tube of the processor, to the chocolate until everything is combined and the mixture is smooth. ie. the chocolate should have melted from the hot cream mixture. 

4. Add the yogurt and blend again until combined. Then add the rum. 

5. Transfer the mixture to a bowl and cover with parchment or clingfilm, and refrigerate for at least 6 hours or overnight. If you want to pop in the freezer instead, you can do, just check after a few hours if the mixture is firm enough, by gently pressing in the center with your finger, it should feel a little like a firm sponge. (You need it firm enough to roll into balls).

6. To make the balls, add the coconut to a small bowl, and when the mixture is firm enough, take a teaspoon and scoop out some of the mixture and roll into a ball. Place the ball in the coconut and roll so it is covered. Then transfer the ball into a Tupperware lined with parchment paper, or directly into a mini cupcake case. Continue to do this until all the mixture is used. Place the truffles in the fridge or freezer until ready to eat.

Notes

*TIPS: If your hands are getting too hot when rolling, run them under cold water, dry off then continue. 

If you want to make several different flavors or some without alcohol, divide the mixture into separate bowls before adding the alcohol and write on a piece of parchment what the mixture is so you don't get confused. Here I made 4 different kinds out of one batch!

These truffles will keep fresh in the refrigerator for up to 3 days, or you can freeze them.

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Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 49Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 7mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 0g

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2 thoughts shared

  1. Can you please tell me if I can omit the yogurt? I’m thinking they will be too soft with this and shelf life will be too short from the cultures. Can’t wait to try this recipe! Thanks!

    1. Hi, I haven’t tried making these without yogurt so I can’t say how they would turn out. If you do that please come back and let us know!