Islands Chocolate Rum Cream Truffles

Every Christmas, before the wrapping paper and the carols and the chaos, there’s one ritual I refuse to skip: making Delia Smith’s truffles with my Mum. I think it began long before I could even reach the kitchen counter top.

We melt chocolate slowly, like it’s something sacred. We “taste-test” the rum cream (purely for quality control, obviously), and we end up with cocoa on our sleeves, laughter in the kitchen, and that unmistakable smell of Christmas—deep chocolate, warm spirit, and a hint of mischief.

They’re never perfectly neat. There’s always one that collapses, one that’s too big, and a trail of cocoa footprints across the counter… but that’s the magic of it. It’s not just a truffle recipe. It’s a memory we remake every year—one little chocolate bite at a time. 

This year I have elevated it with Islands Chocolate & Twin Fin Rum Cream

The fridge mice appear like magic and slowly nibble until none remain…

A texture like velvet with a cheeky boozy kick, perfect fro the holiday season…

chocolate truffles, chocolate. edible gifts, easy recipes, holiday gifts, handmade gifts, chocolates, easy holiday recipes, festive recipes, rum truffles, rum cream, chocolate rum

Yield: 18-20

Author: Suze Morrison

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Islands Chocolate Rum Cream Truffles

Prep time: 20 MinCook time: 8 MinInactive time: 3 HourTotal time: 3 H & 28 M

Every Christmas, before the wrapping paper and the carols and the chaos, there’s one ritual I refuse to skip: making Delia Smith’s truffles with my Mum. I think it began long before I could even reach the kitchen counter top.

We melt chocolate slowly, like it’s something sacred. We “taste-test” the rum cream (purely for quality control, obviously), and we end up with cocoa on our sleeves, laughter in the kitchen, and that unmistakable smell of Christmas—deep chocolate, warm spirit, and a hint of mischief.

They’re never perfectly neat. There’s always one that collapses, one that’s too big, and a trail of cocoa footprints across the counter… but that’s the magic of it. It’s not just a truffle recipe. It’s a memory we remake every year—one little chocolate bite at a time. 

This year I have elevated it with Islands Chocolate & Twin Fin Rum Cream

Ingredients

• 100g Islands dark chocolate buttons
• 100g Islands milk chocolate buttons
• 60ml Twin Fin Rum Cream
• 40ml double cream
• 25g unsalted butter
• 1 tsp vanilla extract
• Pinch of fine sea salt
• Unsweetened cocoa powder, for dusting

Instructions

1. Place the Islands chocolate buttons in a heatproof bowl. Set over a pan of gently simmering water (don’t let the bowl touch the water) and melt slowly until smooth and glossy.
2. In a small saucepan, gently heat the double cream, butter and sea salt until just steaming. Remove from the heat and stir through the Twin Fin Rum Cream and vanilla.
3. Pour the warm rum cream mixture over the melted chocolate. Let it sit undisturbed for 30 seconds, then stir slowly from the centre outwards until you have a thick, silky ganache.
4. Cover and refrigerate for 1½–2 hours, until firm enough to shape but still soft.
5. Using a teaspoon or small scoop, portion the ganache and quickly roll each into a rough cone with a gently pinched tip — imperfect peaks are part of the charm.
6. Lightly roll or sieve cocoa powder over the truffles until evenly coated, keeping the pointed “kiss” shape visible.
7. Chill for a further 30 minutes before serving or boxing.
8. Bring to room temperature for 10 minutes before eating — the centres should be soft, creamy and gently boozy.
9. Keep refrigerated in an airtight container for up to 5 days.

https://gourmetglow.co.uk/recipes/islands-chocolate-rum-cream-truffles

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