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Caribbean rum truffles

door Linda Terrizzi

These delicious bonbons are surprisingly quick to make… and there is no heat involved! The Caribbean flavors of coconut and (of course!) rum make the 'rum truffles' a real treat.

This is not a recipe where you have to skimp on the quality of the rum. In this case we use a Venezuelan rum that has matured for 12 years. This rum is extra sweet and you can taste that! Do you want buy the same bottle? You can find it for a nice price www.drank.nl. You can make about 30 truffles from this recipe.


  • 50 ml of good (dark) rum
  • 100 gr dark chocolate
  • 100 gr walnuts
  • 150 g biscuits, crumbled
  • 100 gr icing sugar
  • dried grated coconut
  • 4 tablespoons of cocoa powder
  • a cap of vanilla essence


Take a food processor and put the milk biscuits, chocolate (in pieces) and the walnuts.

Also add the powdered sugar and grind it to crumbs.

Now add the vanilla essence and the rum and mix everything into a (sticky) dough.

Roll balls the size of a large marble.

If the dough is too sticky, add a few more crumbled biscuits.

Is the dough too dry? Then add extra rum (in teaspoons).

Sprinkle the bottom of a sealable box with grated coconut.

Then fill two bowls; one with cocoa powder and one with grated coconut.

Roll the balls first through the cocoa powder and then through the bowl with coconut.

Place the balls in the airtight box and seal them tightly.

Let the truffles set in the fridge for several hours before serving.

If you have leftover truffles (unlikely!) You can store them in the airtight box in the refrigerator.


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