Chocolate, spiced rum and raisin truffles

Treat yourself to these decadent Spiced Rum Truffles – a quick and easy no-bake recipe perfect for any occasion, especially the holiday season. Made with rich dark chocolate, finely crushed biscuits, and a touch of spiced rum, these truffles are indulgent, simple to prepare, and a guaranteed crowd-pleaser. The addition of raisins provides a chewy texture that complements the smooth chocolate and warming flavors.

Ideal for Christmas gifting, dinner party desserts, or a special treat, these rum truffles require minimal effort and can be made in advance. Rolling them in coconut creates and easy beautiful finish. Store them in the fridge and enjoy a festive, adult-friendly chocolate delight.

Ingredients

Truffles:

160g dark cooking chocolate (using cooking chocolate will help these truffles set. Regular chocolate bars result in a much softer set)

200g (½ tin) condensed milk

1 tsp vanilla essence

250g (1 packet) finely crushed malt biscuits

2–3 tbsp spiced rum (depending on taste)

50g finely chopped raisins

Coating:

1/3 c dessicated coconut

1/3 c thread coconut

Method

1. Melt the Chocolate and condensed milk:

Place the dark cooking chocolate and condensed milk in a heatproof bowl. Melt it gently using a double boiler (a bowl over a pot of simmering water) or in short bursts in the microwave, stirring frequently to avoid burning.

2. Combine Wet Ingredients:

Once the chocolate mixture has melted add vanilla essence, and spiced rum. Mix until smooth and fully combined.

3. Add Dry Ingredients:

Gradually add the finely crushed malt biscuits and finely chopped raisins to the chocolate mixture. Stir well to ensure all the ingredients are evenly distributed. The mixture should be thick and slightly sticky. Let it rest for 10–15 minutes in the fridge to firm up.

4. Shape the Truffles:

Take small portions of the mixture (about a teaspoon) and roll into balls using your hands. If the mixture is sticking, place back in the fridge for 10 minutes to firm up further.

5. Roll in coconut:

Combine the dessicated coconut and thread coconut in a bowl. Place the rolled truffles into the bowl in small batches, then shake the bowl back and forth to coat. You may need to give them a little roll around at the end to make sure they’re evenly coated.

6.. Chill:

Refrigerate truffles in an airtight container. They will continue to firm up.

7. Serve and Store:

Store the rum truffles in an airtight container in the refrigerator for up to 2 weeks. Allow them to come to room temperature for a few minutes before serving for the best texture.