Nougat rum truffles made with the Thermomix® take just 20 minutes of active preparation. The mixture then needs an hour in the fridge before it can be shaped. The Thermomix® handles the grinding, melting and mixing in a single bowl, with no need to watch chocolate melting on the hob.
We have been making these truffles every year before Christmas for years. The combination of dark chocolate and firm-set nut nougat (not the spreadable cream from a jar) is what sets them apart from ordinary rum balls. If you cannot find firm-set nougat, some health food shops stock it as a nougat block, and it usually appears in the baking aisle of supermarkets from October onwards.
Rum Truffles with the Thermomix®
Ingredients 0 / 10 ✓
- 20 g brown sugar
- 100 g blanched almonds
- 200 g dark chocolate
- 100 g nut nougat firm-set
- 50 g double cream
- 30 g dark rum
- 10 g cocoa powder (unsweetened)
- 100 g milk chocolate sprinkles
- 50 g desiccated coconut
- 100 g sugar sprinkles
Instructions 0 / 4
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1
Grind the sugar and almonds.
Place the sugar and almonds in the mixing bowl and grind for 10 sec / speed 10, then set aside.
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2
Melt the chocolate and nougat.
Break the chocolate into pieces, place in the mixing bowl and chop for 5 sec / speed 6, then push down with the spatula. Cut the nougat into pieces, add to the bowl and melt for 5 min / 50°C / speed 1.
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3
Mix the ingredients.
Add the almond and sugar mixture, double cream, rum and cocoa powder and mix for 10 sec / speed 4.
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4
Shape and coat the truffles.
Use a tsp to scoop small portions from the mixture, roll into balls in your hands and coat in chocolate sprinkles, desiccated coconut or sugar sprinkles according to taste, then place in petit four cases. Chill in the fridge for at least 1 hour.
Tip: For children, you can make the truffles with milk chocolate and without rum. Simply replace the rum with double cream.
Video
Nutrition per serving
Real rum or rum flavouring?
That is the question that divides opinion. The recipe calls for 30 g of dark rum. If children are eating, simply swap the rum for 30 g of double cream and add a teaspoon of rum flavouring. The alcohol does not evaporate as the truffles dry on a rack in the fridge, so truffles made with real rum remain alcoholic. Dark rum, such as a Caribbean blend, gives the mixture a deep, lightly caramelised aroma. Rum flavouring has a sharper scent but a flatter finish. For adults we recommend real rum, and for mixed groups the cream version with flavouring.
Your coating choice changes the character
The recipe offers three coating options. The choice is not purely decorative; each one changes how the truffle feels and tastes:
- Cocoa powder (unsweetened): The classic. Bitter and dry, it gives the truffle an earthy quality and brings out the chocolate flavour of the mixture. Pour the cocoa into a shallow bowl and coat the truffles straight after shaping, while they are still slightly sticky.
- Desiccated coconut: A mild counterpoint to the rum flavour. It adheres well and does not cool the truffle as quickly. Works especially well if you use orange liqueur as an alternative.
- Milk chocolate sprinkles: Sweeter and crunchy, particularly popular with children. They stick best when the truffles are freshly shaped, not after chilling.
You can also mix and match: coat one batch in cocoa, one in coconut and one in sprinkles. For gift boxes this looks and tastes far more interesting than a single variety. When sweetening the mixture it is worth using raw cane sugar instead of white sugar, as the caramel notes deepen the flavour of the truffles.
When the mixture is too sticky
The mixture is soft and sticky after blending. That is completely normal. Trying to shape it straight away almost never works. We let the mixture cool to room temperature and then refrigerate it for at least an hour, or better still overnight. If you are in a hurry, place it in the freezer for 10 to 15 minutes. After that you can scoop it with a lightly dampened teaspoon and roll it into balls in your hands without it sticking everywhere.
For a special touch on festive occasions: press a small piece of marzipan into the centre of each truffle as you shape it. This creates a sweet surprise when bitten into, and the truffles look no different from the outside.
The finished truffles keep in an airtight tin in the fridge for up to one week. Take them out a little before serving so the chocolate softens slightly. If you are making a large batch ahead of time, the truffles freeze well. Freeze individually on a tray first, then transfer to freezer bags. They will keep for up to 3 months.
If you enjoy working with nougat and chocolate, you will also find homemade Nutella® with the Thermomix® and a warming Schneepunsch (hot punch) with the Thermomix® for guests over the festive season on mixmyday.com.
Goes well with: Coffee and espresso.
