Truffles are made from melted chocolate and heavy cream and you scoop them into a ball once the chocolate has set. Instead of cream I used Rumchata. If you’ve never had Rumchata before it is a blend of rum, heavy cream, cinnamon, and vanilla. You can drink it just straight out of the bottle or take shots of it. One of my favorite liquors.
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Ingredients Needed for Rum Chata Truffles
- ½ cup of Rumchata
- 12 oz bag of white chocolate chips
- 24 oz almond bark for dipping the truffles
- cinnamon for dusting (optional)
- See the recipe card below for a full list of ingredients and measurements.
How to make Rum Chata Truffles
Step 1 Melt white chocolate in the microwave until smooth. Add in Rumchata and stir to combine. It will look like it’s separating but just keep on stirring until the chocolate is smooth.
Step 2Let the chocolate set in the fridge for an hour.
Step 3Use an ice cream scoop (smaller size),to roll the truffles into a 1 inch size ball. You might have to use your hands to shape the ball.
Step 4 Melt the almond bark in the microwave until the chocolate is meltedjust like in the first step. Dip the truffles into the almond bark and sprinkle with cinnamon to decorate. Enjoy.
Recipe Tips and Tricks for Rumchata Truffles
The truffles are kind of hard to shape into a ball at times. Run your hands over water and use the wet hands to shape them into a ball.
To store these truffles cover tightly and store them at room temperature. They will last anywhere from 3 to 4 days or up to 2 weeks.
How to freeze:store truffles in airtight containers in freezer.
When you are ready to eat the truffles,let them come to room temperature or thaw first before serving.
Other Recipes to Try
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Rumchata Truffles
Prep Time:15min
Cook Time:0min
Total Time:1 hr 15 min
Yield:24
Category:Easy
Method:Stovetop
Cuisine:American
Description
White truffles made with a hint of Rumchata
12 oz bag of white chocolate chips
24 oz almond bark for dipping the truffles
cinnamon for dusting (optional)
Instructions
- Melt white chocolate in the microwave until smooth. Add in Rumchata and stir to combine. It will look like it’s separating but just keep on stirring until the chocolate is smooth.
- Let the chocolate set in the fridge for an hour.
- Use an ice cream scoop (smaller size),to roll the truffles into a 1 inch size ball. You might have to use your hands to shape the ball.
- Melt the almond bark in the microwave until the chocolate is melted just like in the first step.Dip the truffles into the almond bark and sprinkle with cinnamon to decorate. Enjoy.
Nutrition
- Serving Size:1
- Calories:169
- Sugar:16g
- Fat:10g
- Saturated Fat:7g
- Carbohydrates:18g
- Fiber:1g
- Protein:0g
