Dark Chocolate Coconut Rum Truffles

1 bowl coconut rum truffles! These are made with coconut rum, chocolate, honey, toasted pecans, and graham cracker crumbs. So easy!

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.

1 bowl coconut rum truffles! These are made with coconut rum, chocolate, honey, toasted pecans, and graham cracker crumbs. So easy!

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 = ♥ ♥ ♥

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 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.

1 bowl coconut rum truffles! These are made with coconut rum, chocolate, honey, toasted pecans, and graham cracker crumbs. So easy!

1 bowl coconut rum truffles! These are made with coconut rum, chocolate, honey, toasted pecans, and graham cracker crumbs. So easy!

1 bowl coconut rum truffles! These are made with coconut rum, chocolate, honey, toasted pecans, and graham cracker crumbs. So easy!

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! 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 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.

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Dark Chocolate Coconut Rum Truffles (Video)

  • Author: Sally
  • Prep Time: 55 minutes
  • Cook Time: 8 mintues
  • Total Time: 1 hour, 45 minutes
  • Yield: 25 truffles
  • Category: Candy
  • Method: Baking
  • Cuisine: American

Description

My favorite rum balls taken up a notch! Turn them into dark chocolate coconut rum truffles with a couple easy steps.


Ingredients

  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheets)
  • 1 cup (110g) shelled pecans
  • 1/2 cup (60g) confectioners’ sugar
  • 2 Tablespoons (10g) cocoa powder
  • 2 Tablespoons (45g) honey
  • 1/4 cup (60ml) coconut rum*
  • 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 chopped*

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Rum: 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.
  3. Chocolate: 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.
  4. Special Tools: Double boiler (always recommended for melting chocolate- I like this one and this one) and dipping tools (makes dipping easy and pretty!)
  5. Adapted from cocoa rum balls in Sally’s Candy Addiction cookbook.

Keywords: coconut rum truffles, chocolate rum truffles, truffles

Everyday I’m trufflin. (Couldn’t contain myself.)

1 bowl coconut rum truffles! These are made with coconut rum, chocolate, honey, toasted pecans, and graham cracker crumbs. So easy!

1 bowl coconut rum truffles! These are made with coconut rum, chocolate, honey, toasted pecans, and graham cracker crumbs. So easy!

45 Comments

  1. These sound like a real treat! Wish I could have one right now on this dreadful Monday morning, it would make me feel better for sure! 

  2. Omg, YUM! The video is great and these are have given me the perfect treat to make for my brother-in-law’s b-day. He’s gonna love them!

  3. Well… I just learned how to use the candy dipping tool and how to make the top swirly! Hahaha! 

  4. Oh no! Cocoa all over the kitchen in crevices! I’ve been there. Kevin deserves mad props for taking care of that so you didn’t have to roll into a ball on the floor and cry. Oh, and for filming the super awesome video.
    And I always get sidetracked at Target. It’s life. I’ve accepted it!
    Fantastic rum truffles!!

  5. Oooo coconut and rum, what a delicious combination! And the dark chocolate? Pure bliss. 🙂

  6. Yuuum graham crackers and rum best treats for… After Dinner time. Its Delicate and Amazing ideas of combination together. Smart idea! 

  7. How can anyone say that Mondays are dreadful after looking at hose truffles. I have been searching for a chocolate candy recipe to make for the Easter week-end (I’m an Orthodox Christian) to dazzle my guests.. The timing for this recipe couldn’t have been any more perfect than that. Thanks

  8. These truffles sound and look divine! I want 3…. or half a dozen of them 😀

    And would have loved to see a photo of those polka dot napkins (and hot pink pencils)!! 🙂

  9. I love no-bake desserts and these look pretty easy for fudgy truffles! However, a few members of my family are allergic to coconut. Is it possible to substitute or leave the shredded coconut out and add that orange juice to make all chocolate-orange truffles?

    1. Yep, you can leave out the coconut. Maybe add 1/2 cup more graham cracker and 1/2 cup finely chopped pecans. Plain chocolate & orange would be incredible.

  10. Oh I adore Target. Have you ever used their in store pickup? You can shop online for everything except basically fresh meat or produce. You can use your red card for the discount also! Customer service bags up your entire order in usually less than an hour, and you can pick it up and go! It’s the best thing ever. Helps me get everything on my list! 🙂

  11. Good morning Sally, I am not sure if it is my computer printing program but lately when I try to print a recipe it prints out 4 pages of text that has nothing to do with you or your recipe then the recipe is printed. I am wondering if this is a problem unique to me?

    SalLee

    1. The issue is with Internet Explorer. Having it looked at this week. In the meantime, can you try another browser like Chrome or Firefox to print the recipe? Or you can copy/paste into a word document and print. So sorry about the trouble!

      1. Thank you for the suggestion. I will use another browser next time. Wow! Not only a recipe diva but also a computer wizard.

  12. O-kay, well then! We’re all just gonna have to spend a few extra minutes (or miles) on the treadmill. I’ll just go ahead and save a pic of these truffles to refer to as motivation in that last mile. 😉
    Since when did polka dot cocktail napkins become unnecessary?? 😉 Haha. You know, writing with hot pink pencils is just more fun. And Sally, I always tell Erik, “Since when is there no time for fun??”
    “Everyday I’m trufflin.” OMG. You did not. Okay, but you did! Lolololol.
    On that note, may I truffle you for some sweets? 😉
    Hope you have an awesome week Sally! Thanks for kicking ours off with something sweet. xo

  13. I say bring it on! What a great way to start the week! If every Monday started with dark chocolate coconut rum truffles, everyone would LOVE Mondays – or at least they’d be more bearable 😉 Polka dot napkins? How adorable and fun! I’ve been putting orange zest in so many recipes lately, too. Love it! Pinning these delicious truffles, girl! Thanks for sharing!

  14. If only I could reach into my laptop screen and just.. pluck one. Or the whole bowl. Definitely the whole bowl. I’ve never tried to make desserts with rum before (or any type of drinky-thing really) so definitely putting this on my to-bake list! * – *)9

  15. Sally, these truffles need to be a Monday tradition!  They look amazing and like the perfect bite sized treat!  Great job with the video as well. 🙂

  16. Oh my gosh, yes please. These are the perfect cure for Monday. Who needs an extra long gym sesh? There’s always tomorrow.

  17. How do your rings stay clean when you are baking. I hardly ever wear jewelry anymore because it ends up with food chunks in them. It’s way hard to get cookie dough, cake batter or truffle out of diamond crevices. Loved the video. Liked watching the dipping tool at work as I am a complete spaz with whatever prongs, fork, or spoon I try to use.

    1. Haha great question. I use a toothbrush (uhh… separate from the one I use on my teeth, of course!) and clean them when I’m doing the dishes. Helps shine it up and rid any little food particles. When I’m working with dough, however, I take them off. Getting bread dough out of the ring crevices is horrific!

  18. I love your video! And I’ve never seen that dipping tool either, now I know how truffles get those pretty little swirly shapes on top.

  19. These look to die for, Sally! I love coconut so much too. Ugh! Virtually dog-earing this page 😉

  20. These look so amazing and I’m LOVING all the videos you’ve been posting recently! Quick question, if I’m not such a huge fan of coconut rum and already have some regular rum in my kitchen but still wanted a little more coconut flavor, would you suggest adding some coconut extract? If so, should I swap the coconut extract out for the vanilla, or do half-and-half?

    1. That’s exactly what I’d do! Regular rum + coconut extract. You can just add a teaspoon of coconut extract in addition to the vanilla extract. Or swap out if you’d like.

  21. Is it supposed to be 1.5 cups of graham crackers before or after they are crumbs? 10 sheets ended up being a cup for me so I added more to make it to 1.5 cups of crumbs.
    However my mix is very crumbly. They stick together with enough working but should it be wetter? Did I add too many crumbs?

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