Looking for a no-bake treat that’s perfect for holiday parties or homemade gifts? These Jamaican rum balls might just become your new favorite go-to dessert. As someone who’s always rushing to prepare something for last-minute gatherings, I’ve found these little treats to be real lifesavers – they’re quick to make, can be prepared days ahead, and actually taste better the longer they sit. Made with crushed vanilla wafers, warm spices, and a generous splash of dark rum, these bite-sized sweets bring just the right amount of Caribbean flair to any dessert table.
Suggestions for Ingredient Substitution
Whipping cream can be replaced with coconut cream for a dairy-free option. This substitution maintains the rich, creamy texture while adding a subtle coconut flavor that complements the rum. Use the same amount of coconut cream as whipping cream. For a lower-fat alternative, Greek yogurt can be used, though it may result in a slightly tangier flavor.
Dark chocolate can be substituted with carob chips for those avoiding caffeine or looking for a different flavor profile. Use the same amount of carob chips as dark chocolate. Carob is naturally sweeter, so you may want to reduce the amount of rum slightly to balance the flavors.
Dark rum can be replaced with coffee liqueur or brandy for a different flavor twist. Use the same amount as called for in the recipe. For a non-alcoholic version, try using 2-3 tablespoons of strong brewed coffee mixed with a teaspoon of rum extract. This will maintain the moisture and provide a similar flavor without the alcohol content.
| Preparation Time | 30-60 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 240-360 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 10-15 g
- Fat: 120-130 g
- Carbohydrates: 130-150 g
Ingredients
For the truffles:
- 9 fl oz whipping cream (heavy cream is best for richness)
- 3.5 oz milk chocolate, chopped
- 2 to 3 tbsp dark rum
- 7 oz dark chocolate, chopped (at least 70% cocoa for depth of flavor)
- 1 oz unsalted butter, cut into small pieces (I like Kerrygold unsalted butter for this)
For the coating:
- 5 tbsp cocoa powder (Dutch-processed for a darker color)
Step 1: Prepare the Chocolate Mixture
Begin by heating the cream in a small pan over medium heat, removing it just before it comes to a boil to avoid scorching.
In a large bowl, place the milk chocolate and dark chocolate.
Once the cream is hot, pour it over the chocolate pieces.
Stir well until the chocolate is fully melted and smooth.
Add the butter and enough rum to taste, then mix thoroughly until well combined.
Step 2: Set the Chocolate Mixture
Allow the chocolate mixture to cool at room temperature.
Once cooled, cover the bowl with cling film to prevent skin formation and transfer it to the refrigerator.
Let it chill for at least four hours, or preferably overnight, until the mixture is firm and set.
Step 3: Prepare for Rolling the Truffles
Line a large tray with parchment paper.
Prepare two large plates with sifted cocoa powder.
Use one plate to dust your hands to prevent sticking and keep the other plate for coating the truffles.
This setup will make the rolling process smoother and less messy.
Step 4: Shape and Coat the Truffles
Use a teaspoon or melon baller to scoop walnut-sized pieces (about 15g/½oz) of the firm chocolate mixture.
Lightly dust your palms using the cocoa powder from one of the plates, then quickly roll the chocolate pieces into balls.
Avoid handling each truffle for too long to prevent melting.
Once shaped, roll the truffles in the other plate of cocoa powder for an even coating, and then place them on the prepared tray.
Step 5: Finalize and Serve
Continue shaping and coating until all the chocolate mixture is used, resulting in around 40 truffles.
Reapply cocoa powder to your hands as needed to avoid stickiness and wash them occasionally, ensuring to rinse with cold water and dry thoroughly before continuing.
Once all truffles are formed, cover the tray and chill in the fridge for at least 30 minutes before serving to allow the coats to set properly.
Enjoy your rich and indulgent truffles!
