These traditional Scottish chocolate truffles are made in homes and bakeries. They're made with digestive biscuits and coconut. The rum can be substituted with orange juice. Suitable for vegetarians and vegans.

SCOTTISH RUM CHOCOLATE TRUFFLES

My mum used to make these for me when I was wee, then when I was old enough, I was allowed to help her make them.

They are a traditional Scottish chocolate truffle made in homes, bakeries and cafes across the country.

The ones you find in bakeries are often humungous! One is definitely enough.

They are very hard to resist.

Of course homemade is better as they are made with real rum and not an extract and better quality chocolate.

I warn you now, these are very moreish!

NO-BAKE FRIDGE CAKE

Chocolate truffles are a super easy treat to make.

They are a no-bake fridge cake or should I say fridge bite? 

So no need to put the oven on.

I like to keep these in the fridge but you don't have to.

It just keeps them firmer.

They are mixed in one bowl and then rolled in chocolate.

HOW DO YOU COAT SCOTTISH TRUFFLES?

Scottish truffles are usually coated in a generous layer of vermicelli.

They can also be coated in desiccated (flaked coconut) or cocoa powder.

I think the original way, coating them in vermicelli is the best option, although the coconut does look rather pretty and keeps fingers less chocolatey.

For a more luxurious finish you could used chocolate flakes and for a fun version for kids, use colourful sprinkles which we call hundreds and thousands here in Scotland.

Of course if you're making them for kids you can swap the rum for orange juice, although the rum never did me any harm as a child. You'd have to eat a lot of them ......

WHAT'S THE DIFFERENCE BETWEEN CHOCOLATE STRANDS AND VERMICELLI

Vermicelli is of much higher quality.

Vermicelli is little strands of chocolate, whereas chocolate strands are just little strands of coloured sugar.

Some chocolate strands are better quality than others, but I would always rather have proper chocolate, so I buy vermicelli when I can.

I currently have a very big tub full of it.

ARE THESE RUM TRUFFLES MADE FROM CHOCOLATE AND CREAM?

French truffles (I'm sure they would have a fancier name) might be made from chocolate and cream but traditional Scottish truffles are made with digestive biscuits.

Digestive biscuits are an old-fashioned British biscuit that are crumbly and have that wonderful sweet and salty flavour.

The equivalent in America would be Graham crackers.

The biscuits or crackers are crushed to a fine crumb, much like you would do for a cheesecake base.

I crush them with a rolling pin in a mixing bowl, but I know some people put them in a bag and roll over them with a rolling pin.

I've had too many accidents doing it the second way, as the bag tears and then crumbs everywhere.

You could always be lazy and use your food processor to cut them into crumbs.

VEGAN DIGESTIVE BISCUITS

Vegan digestive biscuits are now widely available.

These accidentally dairy-free and egg-free biscuits are just in the normal biscuit aisle of supermarkets.

Look for the supermarket's own brand or value brand and check the ingredients, they are most often vegan-friendly digestives.

In Tesco the are a brand called Mollys.

DESICCATED COCONUT

Scottish truffles also contain coconut.

We use desiccated (flaked) coconut in a lot of our sweet treats here in Scotland including truffles.

We use it in snowballs (which have a centre of mallow), Scottish macaroon bars (with their secret ingredient) and raspberry ruffles to name a few.

The coconut is not a pronounced flavour in these truffles, but it does add to the overall flavour.

CONDENSED MILK

Condensed milk is what binds and sweetens these truffles.

It's super sweet stuff but works well with the chocolate, coconut and the slightly salty edge of the digestive biscuits.

We've had condensed milk in our Scottish kitchens for many generations. 

It was first commercially available in the 1800s. but was made as far back as the 13th Century by the Tatars (Turks).

VEGAN CONDENSED MILK

Vegan condensed milk has been around for a few years now.

It originally was only available here in the UK from speciality vegan shops or ordered from sellers on Amazon and rather expensive.

Carnation, the traditional brand for condensed milk here in the UK now sell vegan condensed milk at a much more reasonable price and it can be used in recipes the same way as the original. 

Including when making Scottish truffles or as my mum pronounces them, troofles. I don't know if that's a mum thing or a Fife thing.

All the different brands of vegan condensed milk are made from coconut.

DO YOU HAVE TO ADD RUM?

The rum gives a wonderful flavour to these chocolatey bites, but you don't get a taste of alcohol.

You can skip it, but you should replace it. I would suggest orange juice instead of rum.

Do try them with the rum too, there isn't much in each truffle as this mixture makes about 40 bite-sized treats.

DO YOU USE COCOA POWDER OR DRINKING CHOCOLATE TO MAKE TRUFFLES?

You can use either drinking chocolate (hot chocolate powder) or cocoa powder to make truffles.

I like to use a mixture of both.

Just cocoa powder can be very rich and purely using drinking chocolate can be lacking in that real chocolate hit.

If you are making these truffles vegan, you can use Cadburys drinking chocolate which is accidentally vegan and your favourite cocoa.

I'll let you decide if you use one or the other or both. 

I can recommend my blend though.

HOW LONG WILL CHOCOLATE TRUFFLES KEEP?

You can keep the truffles in an airtight container for a week. They may be ok longer than that, but they never last very long.

You can also freeze them for up to 3 months and defrost them in the fridge overnight.

The chocolate probably won't look as glossy after they have been frozen, but they will be fine to eat.

WHAT YOU NEED TO MAKE RUM TRUFFLES

Here is a list of what you need to make rum truffles.

1. Digestive Biscuits (or Graham Crackers)
2. Desiccated Coconut
3. Cocoa Powder
4. Drinking Chocolate (hot chocolate powder)
5. Salt
6. Dairy-Free Spread (butter or margarine)
7. Condensed Milk (standard or vegan)
8. Rum (or orange juice)
9. Chocolate Vermicelli (chocolate strands or sprinkles)

SCOTTISH BAKES AND NO-BAKES TO TRY

Here are a few more Scottish bakes or no-bakes (fridge cakes) for you to try:

• Scottish Banana, Coconut & Choc Chip Flapjacks (vegetarian or vegan)
• Scottish Chocolate Tiffin (vegetarian or vegan)
• Scottish Lemon & Sweet Basil Shortbread (vegetarian or vegan)
• Scottish Macaroons (vegetarian or vegan)
• Scottish Mars Bar Slice (vegetarian)

For more Scottish recipes check out my page Scottish Recipes for Vegetarians and Vegans.

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HOW TO MAKE SCOTTISH RUM TRUFFLES

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF. 

STEP 1

Crush the biscuits in a large mixing bowl with a rolling pin or in a food processor.

Measure out the rum or orange juice, then add the condensed milk to the bowl.

STEP 2

Melt the dairy-free spread (or butter) in the microwave or in a pot and add it to the mixture.

Next add the rum, coconut, salt and drinking chocolate (hot chocolate powder.

STEP 3

Add the cocoa powder and mix everything together well.

Pop the mixture in the fridge for 20-30 minutes.

Roll into small balls and then roll in the chocolate vermicelli (chocolate strands, sprinkles or coconut).

A good tip is to wet your hands before rolling the balls, it stops the mixture sticking to your hands as much,

Chill until you want to indulge.

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snack

Scottish

Yield: 40 (or less depending on size)

Author: Jacqueline Meldrum

Scottish Rum Chocolate Truffles

Traditional Scottish chocolate truffles made with digestive biscuits and coconut. The rum can be substituted with orange juice. Suitable for vegetarians and vegans.

Prep time: 30 MinTotal time: 30 Min

Ingredients

• 360g (25 biscuits/12 oz) Digestive Biscuits (or Graham Crackers)
• 370g (1  1/3 cup) condensed milk (standard or vegan)
• 4 tbsp dairy-free spread (or butter), melted
• 10 tbsp rum (or orange juice)
• 12 tbsp desiccated (flaked) coconut
• 5 tbsp drinking chocolate (hot chocolate powder)
• 5 tbsp cocoa powder
• pinch salt
• 200g (7 oz) chocolate vermicelli (chocolate strand, coconut or sprinkles)

Instructions

1. Crush the biscuits in a large mixing bowl with a rolling pin or in a food processor until you have a fine crumb.
2. Add the condensed milk, melted spread  (marg or butter) and rum (or orange juice)
3. Now add the coconut, cocoa, drinking chocolate and salt.
4. Mix until well combined.
5. Chill for 20-30 minutes until the mixture is a bit firmer.
6. Wet your hands and roll balls of the mixture and toss in the chocolate strands. 
7. Store in an airtight container. I store them in the fridge but you don't have to.
8. Enjoy!

Notes:

You may use orange juice instead of rum.

You can coat the truffles in chocolate strands, sprinkles, desiccated coconut or cocoa powder.

You can make them as big or small as you like.

You can store these in an airtight container in the fridge for a week.

You can freeze these for up to 3 months. Defrost in the fridge. They may have a bloom and not be shiny but are fine to eat.

Calories are per truffle.

Nutrition Facts

Calories

109.40

Fat (grams)

5.24

Sat. Fat (grams)

3.09

Carbs (grams)

17.13

Fiber (grams)

0.76

Net carbs

16.37

Sugar (grams)

12.47

Protein (grams)

2.09

Sodium (milligrams)

48.85

Cholesterol (grams)

5.50

Created using The Recipes Generator