Truffles are made from melted chocolate and heavy cream and you scoop them into a ball once the chocolate has set. Instead of cream I used Rumchata. If you’ve never had Rumchata before it is a blend of rum, heavy cream, cinnamon, and vanilla. You can drink it just straight out of the bottle or take shots of it. One of my favorite liquors. 

Recipe Tips and Tricks 

To store these truffles cover tightly and store them at room temperature. They will last anywhere from 3 to 4 days or up to 2 weeks. 

How to freeze: store truffles in airtight containers in freezer. 

When you are ready to eat the truffles, let them come to room temperature or thaw first before serving. 

How to make truffles from scratch?

Melt white chocolate in the microwave until smooth. Add in Rumchata and stir to combine. It will look like it’s separating but just keep on stirring until the chocolate is smooth.

Let the chocolate set in the fridge for an hour.

Use an ice cream scoop (smaller size), to roll the truffles into a 1 inch size ball. You might have to use your hands to shape the ball.

Melt the almond bark in the microwave until the chocolate is melted just like in the first step.

Dip the truffles into the almond bark and sprinkle with cinnamon to decorate. Enjoy.

Other Recipes to Try 

Fresh Blueberry Pie 

No Stir Easy Parmesan Risotto 

Roasted Shrimp Salad 

Perfect Pie Crust 

Garlic Roasted Potatoes 

If you’ve tried this Rumchata Truffles or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest or Instagram! Make sure to tag me in the photo.

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