Especially if your day includes pressing snooze 42 times, 3 cups of coffee, 365 emails, hardcore gym sesh, the healthiest dinner of the week because Monday, and… the best part of all… laundry. But you must rethink those plans. At least the gym, healthy dinner, and laundry part because now you’re making dark chocolate coconut RUM truffles instead. I don’t even like coconut rum, except now I do. Must be the chocolate. Today coconut rum teams with honey, cocoa powder, actual coconut, vanilla, and toasted pecans and it’s all enrobed under a generous layer of pure dark chocolate. That’s a crazy amount of flavor and texture in 1 bite size truffle, but we’re never afraid of overdoing it here. Oh! I forgot to mention a little orange zest because dark chocolate and orange = LOVE. Here’s what’s going down. And if you don’t understand anything you’re about to read you can watch me actually making them in the video below PLUS exactly how I dip truffles in chocolate. Yay! These aren’t traditional truffles made from chocolate and cream. More like Oreo balls meets holiday rum balls. In fact, this recipe was inspired by the cocoa rum ball recipe in Sally’s Candy Addiction. Rum balls are delicious, especially if you use coconut rum instead of regular rum. But we’re going a step further today! Let’s start with the pecans. We’re going to toast them to really bring out their flavor. You can use walnuts instead of pecans, just make sure they are chopped nice and fine. If there’s a nut allergy in your house, you can use extra graham cracker crumbs. Traditional rum balls are made with vanilla wafers, but any dry cookie crumb will do. Graham cracker flavor seemed to work well with what I was throwing into the bowl. Also, I didn’t have any vanilla wafers because I forgot to pick up a box. For another variation I use Biscoff cookies in this recipe for rum balls. We’ve also got confectioners’ sugar and cocoa powder for some binding dry ingredients and a little honey not only for sweetness and flavor, but to help all the ingredients stick. Vanilla extract and orange zest for added flavor and the star of the show: coconut rum! Guess what. If you don’t want to add coconut rum at all, you can add orange juice in its place. Very tasty with all these flavors.
How to Dip Truffles
I use this dipping tool set when I dip truffles. More specifically, the spiral one. You can see it in the video below, but I dunk the entire ball into the melted chocolate then lift out with the tool. Tap it a few times to rid excess chocolate then quickly flip it over onto the lined baking sheet. Then—and this is the secret touch—I make a swirl motion when I lift the tool off the truffle. This creates a pretty swirly look on top.
