Mary Berry Rum Truffles

The first time I made these, I thought, “How hard can it be to roll some boozy cake balls?” Ha. Let’s just say my kitchen looked like a chocolate crime scene and the truffles…well, they squished more than they rolled.

But I kept at it. Why? Because these are the kind of retro, no-bake, party-perfect treats that feel like something your gran might’ve smuggled into the Christmas tin with a wink. They’re rich, chewy, and have that cheeky little hit of rum that makes people say “ooh, what’s in this?”

I’ve tweaked Mary’s original (from Fast Cakes) just a bit, tested a few swaps, and learned the hard way what not to do—so let me show you how I fixed that.

What Makes This Recipe Special

Honestly, it’s the texture. Most rum truffles are either too wet or too cakey—this one’s bang in the middle. The crushed biscuits give a slight crunch, the jam brings moisture, and the rum-soaked raisins? They’re little flavour bombs.

I didn’t expect the apricot jam to matter so much, but without it, the mixture turns into a crumbly mess. And don’t skip the chilling step before rolling—it’s the difference between neat little truffles and sticky chocolate gravel.

INGREDIENTS + WHY THEY MATTER

• 2–3 tbsp dark rum – The soul of the truffle. I tested both white and dark—dark rum adds warmth and depth.
• 100g finely chopped seedless raisins – Soak up the rum and give that classic chew. Chop properly—lazy chunks ruin the texture.
• 4 tbsp warmed apricot jam – Binds the mix and sweetens it gently. One time I used cold jam—it refused to mix.
• 150g crushed plain biscuits (like Rich Tea or Marie biscuits) – Adds body. I once used digestives—too greasy.
• 200g crumbled Madeira or sponge cake – Light and absorbent. Victoria sponge worked, but fruit cake? Too heavy.
• 100g melted semisweet chocolate – Brings it all together. Cheap chocolate will make them taste waxy.
• 110g chocolate sprinkles – For rolling. I tried cocoa powder once—too bitter, no fun.

Making It Yours (Without Ruining It)

• No rum? Use orange juice or espresso—but the flavour won’t be as deep.
• Egg-free? Already is!
• Gluten-free? Use GF biscuits + cake. I tested this with Schär and a homemade GF sponge—still great.
• Add-ins: A few drops of orange zest or a spoon of desiccated coconut work. But don’t go overboard—it messes with the consistency.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Truffles were mushy	Mixture too warm or wet	Chill mix for 10 mins before rolling
Truffles crumbled	Not enough jam or melted choc	Warm your jam and measure accurately
Bitter aftertaste	Used low-quality chocolate	Go for 60–70% cocoa semisweet choc

How to Make Mary Berry’s Rum Truffles

1. Soak the raisins – Mix chopped raisins with rum. Let them sit for 10 mins to plump up.
2. Prep the mix – In a large bowl, stir together the raisins, warm apricot jam, crushed biscuits, and crumbled cake.
3. Melt chocolate – Gently melt chocolate (microwave or double boiler). Don’t overheat—it seizes easily.
4. Combine everything – Pour the chocolate into your mix. Stir until fully combined—it should be thick but scoopable.
5. Chill the bowl – Pop the mix in the fridge for 10–15 mins. Makes rolling much easier.
6. Shape the truffles – Scoop out small portions and roll into balls (walnut-sized works well).
7. Roll in sprinkles – Roll each ball in chocolate sprinkles, then place in petit four cups or on parchment.
8. Final chill – Chill for 1 hour to firm up. Then try not to eat 5 in a row.

Tips From My Kitchen

• I use my tiniest ice cream scoop to portion them—it keeps things neat.
• If the mix sticks to your hands, dust them with cocoa powder or icing sugar.
• My old fridge runs cold—30 mins is enough for firming.
• I use a mix of milk and dark sprinkles for a fun finish.

Storage + Serving

• Fridge: Keep in an airtight tin for up to 1 week.
• Freezer: Freeze in layers between parchment for up to 3 months. Thaw in the fridge overnight.
• Serving: Perfect with espresso, or as part of a fancy dessert plate with berries and cream.

FAQs

Q: Can I use homemade cake or boxed mix?
A: Definitely. I’ve used leftover Victoria sponge and even boxed Madeira cake. Just make sure it’s not too moist.

Q: What kind of biscuits work best?
A: Plain ones like Rich Tea or Marie. Viennese Fingers work too—but digestives made the mix greasy.

Q: Can I skip the alcohol?
A: Yep. Sub with orange juice or espresso—but the rum is what makes it feel like a proper adult treat.

Q: Why did my truffles fall apart?
A: Likely too dry. Make sure the jam is warm and you’ve used enough chocolate to bind.

Q: Can kids eat these?
A: Technically yes if you boil off the rum—but I wouldn’t bother. Make a cocoa-only version instead.

Try More Recipes:

• Mary Berry Carrot Cupcakes
• Mary Berry Windfall Pie
• Mary Berry Raspberry Coulis
• Mary Berry Chocolate Chip Traybake