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Flavored with chai spices and dark rum, these chai rum truffles are rich and delicious. Drizzle with white chocolate for the perfect bite!

Chai Rum Truffles

There’s nothing more celebratory than chocolate, and what could be more fitting for New Year’s Eve than sparkling chai rum truffles?

If you’ve never made truffles at home, now is the time – simple to make and even more satisfying to devour, these rich bites are a perfect indulgence.

Chai Rum Truffles
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An infusion of chai spices and dark rum gives the truffles a luxuriously sophisticated flavor. Drizzled with white chocolate and finished with sparkling sprinkles, all that’s left is to chill the champagne!

Chai Rum Truffles
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Chai Rum Truffles

Chai Rum Truffles

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An infusion of chai spices and dark rum gives these chai rum truffles a luxuriously sophisticated flavor. Drizzled with white chocolate and finished with sparkling sprinkles, the rich bites are the perfect indulgence.


  • 2/3 cup heavy cream
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 3/4 tsp cardamom
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 8 ounces semisweet chocolate, finely chopped
  • 2 Tbsp dark rum
  • unsweetened cocoa


  • 4 ounces white chocolate, finely chopped
  • pinch of salt
  • 1/2 teaspoon vegetable oil
  • silver and gold sprinkles


  1. Whisk together heavy cream, cinnamon, ginger, cardamom, cloves, and nutmeg in a heavy saucepan. Bring just to a boil over high heat (remove from heat when cream begins to bubble). Place chopped semisweet chocolate in a medium bowl; strain cream through a fine mesh strainer over chocolate and whisk mixture until chocolate is melted and smooth. Whisk in rum. Cover and refrigerate mixture until completely chilled, at least 2 hours and up to 3 days.
  2. Line a rimmed baking sheet with parchment paper. Lightly dust hands with cocoa; roll rounded teaspoons of the chocolate mixture into 1-inch balls. Place truffles on prepared baking sheet and chill in the refrigerator for 30 minutes.
  3. For the topping, combine chopped white chocolate, salt, and vegetable oil in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Transfer white chocolate to a small piping bag and drizzle over truffles; top with sprinkles. Chill in the refrigerator for 10 minutes to set chocolate. Serve immediately or store in an airtight container in the refrigerator up to 1 week.


Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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