Dark Chocolate and Vanilla Bourbon Truffles

It’s the holidays and that means it’s time to pull out the Christmas classics, or my twist on them at least. Rum balls are a true Christmas stalwart, but I like to change them up into these intensely fudgy but not-too-sweet chocolate-coated truffles, infused with vanilla and bourbon, for no other reason that I just like the flavour better than traditional rum.

Hedonistically rich, these dark chocolate and vanilla bourbon truffles are a firm favourite in our household every Christmas, and the best part is, there is no need to bake, and they take only 30 minutes of prep time to whip up (store-bought mud cake makes this recipe a snap) and enjoy as is, or bathed up for the perfect edible gift.

Enjoy with gusto,
Jaimie Eats

Jaimie Archer

Dark Chocolate and Vanilla Bourbon Truffles

Serves: 8-10 (makes about 48 truffles) | Prep Time: 30 minutes (+ setting time)


750g chocolate mud cake
2 teaspoons vanilla extract
2/3 cup bourbon whisky
180g dark chocolate
1 tablespoon coconut oil

For the milk chocolate drizzle:
50g milk chocolate
1 teaspoon coconut oil


Break the cake up into chunks and place in a food processor or stand mixer with the vanilla extract and bourbon. Combine on a low speed for 2-3 minutes, until a soft, wet mixture forms.

Next, line a baking tray with parchment paper. Taking approximately a tablespoon at a time, roll the mixture into balls and place on the tray. Repeat until all the dough has been used, you should end up with approximately 48 balls. Place the tray in the fridge and allow to chill while you prepare the chocolate for the coating.

To prepare the chocolate coating, place the dark chocolate and coconut oil in a bowl and melt in the microwave in 30 second intervals, stirring between until the chocolate is smooth and silky.

Take the chilled balls from the refrigerator and using two spoons, gently dip the balls one by one in the chocolate and turn to ensure they are thoroughly coated before placing them back on the parchment paper lined tray. Once all the balls have been coated, place them back in the refrigerator to chill and set for 1-2 hours.

After the truffles have set, prepare the milk chocolate drizzle by placing the chocolate and coconut oil in a bowl and melting in the microwave in 30 second intervals until the mixture is smooth.

Remove the chilled truffle balls from the refrigerator and using a spoon, drizzle the melted milk chocolate over the top in a zig zag pattern. Return the truffles to chill for a further 1-2 hours to set before serving.

Jaimie also eats

There is an awesome community of Australian food bloggers out there, all creating fantastic recipes to share with you. Here are some of my favourites, using similar ingredients and/or celebrating seasonally with me. Please visit them, show your support, and give their recipes a try too.

  • Marcellina
    Posted at 08:07h, 14 December Reply

    OMG Jaimie! This takes rum balls to a whole new level! Love the photography and wish I could get one of these into my mouth right now! Delish!!

    • jaimieeats
      Posted at 09:18h, 14 December Reply

      Thank you Marcellina 🙂

  • Sylvie
    Posted at 10:25h, 14 December Reply

    Oh my these look SO SO good! Love the boozy twist on a classic truffles, so fun for the holidays and as edible gifts as well!

    • jaimieeats
      Posted at 10:27h, 14 December Reply

      Thank you Sylvie… And yes, they do make for awesome little gifts!

  • Sarah
    Posted at 17:41h, 14 December Reply

    These look decadent and delicious! Love a good, easy non bake dessert, these remind me of a grown up version of rum balls 🙂

    • jaimieeats
      Posted at 18:45h, 14 December Reply

      About as grown up as it gets haha 😉

Post A Comment