I’m really sorry to have to do this to you today.
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 I can’t stop adding it to everything. And, well, dark chocolate and orange = ♥ ♥ ♥
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 truffles meets holiday rum balls. In fact, this recipe was inspired by the cocoa rum ball recipe in Sally’s Candy Addiction. Rum balls are wickedly 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.
Don’t worry, I bought unnecessary polka dot cocktail napkins and hot pink pencils from Target and forgot what was actually on the shopping list in my hand.
But are polka dot cocktail napkins and hot pink pencils ever unnecessary?
Don’t answer that.
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 flaaaaavor and, ladies and gents, the star of the show!! Coconut rum!! I’ll take a little booze with my truffle, thankyouverymuch.
Guess what. If you don’t want to add coconut rum at all, you can add orange juice in its place. Very very very tasty with all these flavors. Guess what again. I’m bringing a couple batches of these truffles to the book signing in CT tomorrow night! Along with an insane amount of other treats I baked over the weekend.
About the dipping: 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.
And finally, here are your plans for the day in video form!
Major props to Kevin for helping me shoot this video. And for cleaning up the ENTIRE CONTAINER of cocoa powder I spilled all over the kitchen floor including in all the remarkably small crevices between the tiles.
PS: I posted about the Tasty Food Photography workshop over on my photography blog today.
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Dark Chocolate Coconut Rum Truffles
- 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheets)
- 1 cup (110g) Diamond of California shelled pecans
- 1/2 cup (60g) confectioners' sugar
- 2 Tablespoons (10g) cocoa powder
- 2 Tablespoons (45g) honey
- 1/4 cup (60ml) coconut rum1
- 1 cup (80g) sweetened shredded coconut
- 2 teaspoons orange zest
- 1 teaspoon pure vanilla extract
- 10 ounces (282g) quality semi-sweet or bittersweet chocolate, coarsely chopped2
- Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread pecans on top and toast for 7-8 minutes. Allow to cool for 5 minutes, then give them a fine chop or pulse in a food processor until finely chopped. See photo above for how mine look.
- Add all of the ingredients except for the chopped chocolate to a medium bowl. Stir to combine. The mixture will be sticky. Cover and chill in the refrigerator for 45 minutes (and up to 2 days) before forming into balls. Chilling makes the mixture sturdier and easier to work with.
- During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
- Remove chilled mixture from the refrigerator. Take 2 teaspoons of the mixture and roll into a ball, then dip completely into the chocolate using a dipping tool (see video above for how I dip!). Repeat with the remaining mixture. When lifting the ball out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Place balls back onto the baking sheet after you dip each one. Refrigerate for 30 minutes or until chocolate has completely set before serving.
Make ahead tip: These truffles are best made ahead of time because the flavors intensify after a day or two. You can either prepare the mixture through step 2 up to 2 days in advance or you can roll the mixture into balls then refrigerate or freeze. Chocolate doesn't look or taste ideal after being refrigerated or frozen for too long, so I usually just roll the mixture into balls then coat them in chocolate the day I need them. Here's how I store the uncoated balls: layer between sheets of parchment paper and store in an airtight container in the refrigerator for up to 3 weeks or in the freezer up to 2 months. Thaw in the refrigerator, then coat in chocolate.
- If coconut rum (or rum in general) isn't your thing, use orange juice in its place. This will make an incredible dark chocolate orange coconut truffle.
- I like Ghirardelli or Baker's brand. Use 10 ounces of chocolate if coating all of the truffles. I only coated half with chocolate in these photos, so I used about 5-6 ounces of chocolate. For the rest, I rolled them in graham cracker crumbs. You can also roll in chopped sweetened (and toasted!) coconut as well.
Adapted from cocoa rum balls in Sally's Candy Addiction cookbook
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Everyday I’m trufflin. (Couldn’t contain myself.)
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