Rum & Chocolate Snowball Truffles | 12 Days of Christmas Desserts Day #5

It’s Day 5 of our festive dessert countdown, and today we’re bringing the decadence! These Rum & Chocolate Snowball Truffles are the definition of effortless indulgence. They’re easy to make, require just a handful of ingredients, and have a soft, rich texture that’s impossible to resist. The snowy coconut coating gives them a festive look, making them the perfect addition to your holiday spread or a thoughtful homemade gift.

While this recipe features rum extract for its smooth, sweet flavor without the harsh alcoholic edge, feel free to swap it with your favorite liqueur if you’re feeling adventurous—Bailey’s is a particularly dreamy choice! If rum isn’t your thing, you can always play around with vanilla or almond extract for a family-friendly option. 

But let’s be real: the hardest part of this recipe isn’t the process—it’s waiting for the ganache to set! Once that’s done, the rest is pure child’s play. These truffles are as delightful to make as they are to eat.

What makes these Rum & Chocolate Truffles so great?

The taste is, of course, what makes these truffles truly special. Decadent, soft, and melt-in-your-mouth chocolatey, they’re the kind of dessert that leaves everyone reaching for seconds. What’s not to love?

Why you’ll love this recipe

• Uses just 5 ingredients!
• Incredibly chocolatey.
• Especially wonderful for fans of rum.
• Festive coconut snowball look adds that extra holiday charm!

Ingredients

Chocolate – I love using a mix of dark and milk chocolate for a perfect balance of rich and sweet, but feel free to use whichever type you love most!

Heavy whipping cream – Creates a luscious, smooth ganache that forms the base of the truffles.

Rum extract – Adds a warm, subtle flavor. You can substitute with Bailey’s, vanilla, or almond extract as desired.

Dessicated Coconut – For that festive, snowball-like coating.

Tips for recipe success

• Finely chop the chocolate before pouring the hot cream over it to ensure an even melt. If the chocolate doesn’t melt properly, you can pop it in the microwave for another 30 seconds and stir well.
• Let the ganache chill in the fridge until it’s firm enough to roll. Just be careful not to leave it too long, as it can harden too much and become tricky to work with.
• Work quickly when rolling the truffles to keep the ganache from softening in your hands. Wearing gloves can help—things tend to get a little messy!
• To make rolling easier, give the truffles a light coat of coconut first, then roll them again for a final coating—this makes them less sticky and easier to handle.

Rum & Chocolate Snowball Truffles

Course: DessertCuisine: GlobalDifficulty: Easy

Servings

25

servings

Prep time

30

minutes

Calories

300

kcal

Total time

1

hour 

30

minutes

 Celebrate the holiday season with these indulgent Rum & Chocolate Snowball Truffles. They’re festive, easy to make, and guaranteed to spread a little Christmas cheer. Enjoy!

Ingredients

• 75g Heavy whipping cream

• 125g Dark chocolate

• 100g Milk chocolate

• 2 tsp Rum extract

• 60 g desiccated Coconut

Directions

• Finely chop the chocolate into small pieces and place it in a heatproof bowl.
• In a saucepan, gently heat the heavy whipping cream until it’s hot but not boiling.
• Pour the hot cream over the chopped chocolate, ensuring all the pieces are fully covered. Let it sit for 5-10 minutes to allow the chocolate to melt evenly.
• Stir the mixture until smooth and glossy. If the chocolate doesn’t melt completely, microwave it for 10-15 seconds and stir again.
• Mix in the rum extract until well incorporated.
• Cover the bowl and refrigerate the ganache for 1 hour, or until it’s firm enough to roll. Note: Don’t leave it in too long, as it can harden and become difficult to work with.
• Once chilled, line a tray with parchment paper.
• Roll the ganache into approximately 20-25 balls, working quickly to prevent the ganache from softening in your hands. Wearing gloves can make this step less messy.
• To make it easier, give each truffle a light coat of coconut first, then roll again for a final coating.
• Your truffles are ready to serve! Enjoy!

Notes

• For a bolder flavor, use a splash of real rum instead of extract. 
• These truffles can also be coated in crushed nuts or cocoa powder for variety. 
• They make wonderful edible gifts when packed in a festive box or jar—just don’t forget to make extra because they’ll disappear fast!