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Cream together the butter and icing sugar.
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Break up the chocolate and melt either in a microwave or in a bowl over a pan of bowling water until completely melted and smooth. Allow to cool but not cool enough that is sets, about 5 mins should be enough.
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Pour the chocolate and rum in with the creamed butter and beat together, place in a fridge for about an hour so it goes firmer and easier to roll.
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Once cool enough, dust your hands with a little icing sugar and take pieces of the chocolate mix slightly smaller than a walnut, roll into balls and then roll in the chocolate sprinkles. Place on a plate or tray and chill for at least another half an hour to firm, they will be good to eat them but to get a firmer truffle texture leave overnight.
Gluten Free Rumkugeln/Rum Truffles
Back to all recipes.Rumkugeln is my favourite thing at Christmas, or rum truffles as they are known in English! Cute little boozy treats! I used to love buying the cakey rum truffles in supermarkets before the gluten free days then I made my own little rum truffles which are just so much nicer, and don't last very long when I get my mitts on them. These are naturally gluten free and so easy to make!
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 1 Hour 30 Mins
- This recipe makes 14 truffles
This recipe contains:
- Dairy
This recipe was featured in
Ingredients
50g unsalted butter
60g icing sugar
90g milk chocolate (I used Green and Blacks whose bars are 90g)
50g dark chocolate
2tbsp rum (any rum works but I used Lucelas Chocolate and Rum Spirit Drink) - you can also use rum flavouring if you like
30g chocolate strands (I used Dr Oetker ones)
Method
Nutritional Information (Per truffle)
Cals
Calories
114
Carbs
11g
Fibre
9g
Fat
7g
Sugar
9g
Protein
1g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
Hi
Please could you advise an alternative to the almonds due to a nut allergy.
Many thanks
Stella
Stella3rd January 2022
Alison @ Coeliac Sanctuary15th January 2022
Hi Stella, I am not sure as the almonds are used to "stiffen" the mix in this recipe. You could maybe use melted chocolate and cocoa powder to make a truffle base but it's going to be an entirely different recipe.
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