Happy Skin Kitchen’s boozy double chocolate truffles

Need a boozy dessert? We've got you covered

Happy Skin Kitchen’s Boozy Double Chocolate Truffles

Created and photographed by Elisa Rossi from Happy Skin kitchen –



  • Step 1

    Pit the dates and place in a bowl. Cover them with the El Dorado 12 year old rum and let them sit for at least 30 minutes.

  • Step 2

    In a small pan add in the coconut milk, dark chocolate, maple syrup and vanilla bean paste.

  • Step 3

    Keep whisking the mixture on a very low heat (to prevent from burning and sticking to the bottom) until the chocolate has completely melted and you have a silky and smooth mixture.

  • Step 4

    Add the soaked dates + the rum to a food processor together with the coconut milk chocolate.

  • Step 5

    Add in the cacao powder and blitz until you have a smooth, thick and sticky kind of paste. You might need to scrape the sides of the food processor a few times and then blitz again.

  • Step 6

    Place the truffle dough into the fridge to set for at least 2 hours or until it’s almost solid.

  • Step 7

    Once the mixture has firmed up, using a tablespoon start to roll into a balls.

  • Step 8

    Roll the balls between your hands and cover them in a coating of your choice.

  • Step 9

    Repeat until you have used all the mixture.

  • Step 10

    Store the truffles in an airtight container in the fridge for a couple of weeks.