These chocolate truffles are ideal presents at Christmas time: they are really a very nice and personal gift for someone you love and they show all the love and appreciation you have for the recipient. They look complicated because of the long resting time it is required for the cream to get firm and possible to work with. But they are really easy to make, and with a little revision in the ingredients, amazing to be adapted for another occasion, like a St. Valentine gift.
The addition of rum, Amaretti cookies, and coffee is an homage to Turin and its Bonet, a wonderful pudding which is one of the many symbols of this fascinating city.

chocolate truffles with rum, coffee,Amaretti cookies
Prep Time: 40 minutes
Cooking Time: 20 minutes
Total Time 2 1/4 hours (including chilling time)
Yield: Makes about 20-25 truffles


  • 1 cup (250 ml.) fresh whipping cream
  • 1 tablespoon (8 gr.) instant espresso coffee
  • 1 tablespoon (15 ml.) dark rum
  • 12 ounces (350 gr.) good-quality finely chopped semisweet chocolate, or chocolate chips
  • 4 ounces (80 gr.) Amaretti cookies


Set a heat-safe medium bowl over a medium saucepan filled with an inch or two of water (the bottom of the bowl should not touch the water in the pot). Heat over medium heat until water is simmering, and then add cream to bowl and heat until warm, about 3 minutes. Add instant coffee and chocolate; cook, stirring constantly, until melted, about 3 minutes (or up to 5 minutes if using chocolate chips).
Carefully remove the bowl from the saucepan and pour chocolate mixture into a second heatproof bowl or pie pan (preferably made from metal, since it cools more quickly). Add the rum and mix carefully. Let cool at room temperature 15 minutes, then freeze until truffle base is firm, about 1 hour.
Line a baking sheet with parchment or wax paper. Once chocolate mixture has chilled, use a teaspoon, melon baller, or small scoop to drop truffle mixture by the heaping teaspoonful onto the prepared sheet. Form truffles into balls by rolling them quickly between the palms of your hands. This process is a little messy, so wash your hands in cold water halfway through rolling, if desired. Freeze truffles on prepared sheet for 20 minutes.
With a blender or food processor, finely chop the cookies and pour the powder in a plate.
Once chilled, roll truffles in the topping pressing slightly to adhere the ingredients to the truffles. Store finished truffles in the refrigerator up to 5 days; remove to room temperature for 15 minutes before serving.

Recipe Notes

If you do not find Amaretti cookies or do not like them, you can replace them with chocolate powder, shredded almonds, grated pistachios or hazelnuts.

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About the Author

Growing up in Emilia Romagna, a region known for Parmesan, Parma ham, lasagna, and filled pasta, a great deal of my childhood was spent in the kitchen with my grandmother and mother.

Even at a very young age, I could see that for them cooking was a passionate expression of their love for their family. While I’m filled with many warm memories of watching them cook, what I remember most is circling the table and watching the stove, waiting for any opportunity I could to steal a taste.