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Rum Truffles

Guest Chef Recipe

Rum Truffles
Courtesy of Liam Penn
gluten free
wheat free
1 spoon difficulty rating

Serves: 15

Rum Truffles

This is an incredible versatile and flexible chocolate truffle recipe, it’s very smooth and creamy... you wouldn’t know it was vegan. It's perfect as a delectable petit four for a dinner party! I’ve included spiced rum in this recipe but you can easily swap the alcohol or replace it with a nut milk.


  • 175g silken tofu 
  • 175g dark vegan chocolate (70% solids)
  • 2 tbsp icing sugar
  • 30ml of good quality spiced rum
  • Cocoa powder for dusting


  1. Drain the tofu of any water and then blend in a food processor. Once smooth, add the rum and icing sugar and combine.
  2. Melt the chocolate in a bowl in the microwave, stirring occasionally and being careful to not let it burn.
  3. Fold the tofu mixture into the melted chocolate, making sure to incorporate it fully. Don’t worry if it starts to firm up at this point. 
  4. Place the mixture into a container and allow the chocolate to crystallise and set in the fridge for at least 6 hours.
  5. Once set, take a large teaspoon of the set ganache and roll it into a ball in the palm of your hand, drop the ball into the cocoa powder and give it another roll.
  6. The mixture should make at least 15 truffles. Be aware if you aren’t eating them straight away, you might need to roll them again in cocoa powder after a couple of hours. 


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