Homemade chocolate rum truffles (vegan rum truffles)

Homemade chocolate rum truffles are a delicious treat, and as the ingredients are plant based they can be enjoyed by vegans too. The quantities in this vegan truffle recipe are sufficient to make around 12 truffles but the recipe can easily be increased if you would like to make more.

Ingredients for homemade chocolate rum truffles

• 150g plant based dark chocolate (suitable for melting), ideally minimum 70% cocoa content
• A few extra squares of chocolate to grate (around 5 squares or 40g)
• A medium sized banana
• 1 teaspoon vanilla extract (or vanilla essence)
• 1 teaspoon rum

Equipment needed to prepare homemade chocolate rum truffles

• Baking bowl
• Small microwaveable bowl to melt the chocolate
• Fork
• 2 teaspoons
• Grater to grate the chocolate
• Large plate

How to prepare homemade chocolate rum truffles

Start by mashing the banana in a bowl using a fork.

Add a teaspoon of vanilla extract (or vanilla essence) and a teaspoon of rum and mix together.

Next, melt the chocolate. This can either be done using the relevant setting on a microwave, or by placing the bowl of chocolate over a pan of hot water. If melting in a microwave it is better to do this at low power an in short bursts, say 30 seconds at a time, to avoid the risk of the chocolate overheating. If melting the chocolate over hot water take care not to splash water onto the chocolate as this may affect its ability to melt to a smooth consistency.

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When the chocolate has melted, add to the bowl with the banana, vanilla extract and rum and stir until mixed together.

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Place the truffle mixture in the fridge to set. This may take around a couple of hours or so.

While the mixture is in the fridge, grate around 5 squares of chocolate onto a large plate.

When the truffle mixture has set, take a teaspoonful, roll into a ball, and then roll in the grated chocolate. Continue with the remainder of the mixture and then return the prepared truffles to the fridge.

Tips

1. Select a banana which is ready to eat, not too ripe and not underripe.
2. If melting the chocolate in a microwave, it is better to do this is short bursts, say 30 seconds at a time at low power, to avoid overheating and burning.
3. If melting the chocolate over a pan of hot water, take care not to splash water into the chocolate.
4. Store the prepared truffles in the fridge until ready to eat.
5. The truffles can be kept in the fridge for several days (although I usually find they are eaten fairly quickly!).