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Dessert

Rum Truffles

A chocolate truffle flavored with rum, chilled and rolled in nuts or sprinkles.

From the Wikibooks Cookbook · 5 ingredients
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Why it works: Chocolate and rum work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 286 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Rum Truffles

Ingredients

Directions

Make the filling

  1. Cream butter with powdered sugar.

  2. Add egg yolks.

  3. Add rum.

  4. Soften chocolate in a double boiler or microwave, ensuring the inner pan does not touch the water.

  5. Combine melted chocolate with butter mixture and beat with a spoon for about 5 minutes.

  6. Refrigerate mixture overnight.

Shape and store

  1. Form mixture into balls using a plastic bag as a mitt.

  2. Roll balls in chopped nuts or chocolate sprinkles, powdered sugar, or other toppings.

  3. Store truffles in refrigerator.

Nutrition, whole recipe (rough)

416Calories
8 gProtein
26 gFat
30 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Rum1/2 oz (15ml)32

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + rumtop 8% of all pairs
    Smell alikemoderate
    Cooked together286 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Butter + rumtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,007 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Semi-sweet chocolate
Provides the body and rich flavor of the truffle, and sets firm when chilled.
Butter
Adds fat that makes the filling smooth and creamy and helps it firm when chilled.
Powdered sugar
Sweetens the filling and blends smoothly into the butter for a fine texture.
Egg yolks
Add richness and emulsify with the butter for a smooth, creamy mixture.
Rum
Adds aroma and flavor characteristic of the truffle.

The step that matters

Soften chocolate gently. Chocolate can seize or scorch if overheated. Keeping the inner pan off the water in a double boiler, or heating gently in short bursts, melts it evenly so it blends smoothly into the butter mixture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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