Rum and Raisin Truffles

Ah, rumové kuličky. I love these.  They’re no-bake, quick and very simple to shape and make- maybe that’s why they’re also the first Czech Christmas sweet I made all by myself! I felt so proud. “I made those!” That’s why I have such a strong connection to this particular cukroví. Kneading the dough, rolling out the truffles while watching TV, getting that intoxicating, delicious raisin-chocolate-biscuit-crumbs mixture everywhere.  It’s quite difficult to mess this easy recipe up (although it does tend to make a mess!). The flavours are powerful and can be softened by some adjustments to the recipe, depending on your taste. I like the original, but it can be too strong for some.

I always, always use a special Czech rum called Tuzemák. It’s sweeter than Caribbean rum, with notes of caramel, and significantly cheaper, making it the perfect choice for making confectionery like truffles. Put the raisins in an empty, seal-able jar (I use old jam jars) and pour in enough rum to cover. Close tightly and leave for at least 24 hours, preferably several days. Turn the jar upside down every so often to make sure the rum soaks through.

For the biscuit crumbs, I use a Czech biscuit called piškot. They’re a soft, cake-y type of biscuit, with just the right amount of sweetness. Graham crackers should work as well.

Rum and Raisin Truffle Recipe

Combine all the ingredients. Mix well.

Rumove kulicky

Add raisin-rum liquid/ water as needed to moisten the dough enough to be able to shape the truffles, and quickly coat in topping of your choice: desiccated coconut, cocoa, powder sugar. Enjoy!

Rum and Raisin Truffle Recipes

Recipe adjustments: the combination of this much rum, sugar and chocolate can be overpowering. If you find this too strong, here are some adjustments you can make.

– instead of dark chocolate, use cocoa, grated milk chocolate or a half-half combination
– instead of adding the rum-raisin liquid to moisten the dough, use water.

Rum and Raisin Truffles
Prep time
Cook time
Total time
Serves: 40
  • 150g raisins - soak in rum for at least 24 hours, ideally several days, in a tightly sealed jar
  • 200g grated walnuts
  • 150g powder sugar
  • 150g grated chocolate
  • 50g biscuit crumbs
  • Desiccated coconut or cocoa to coat
  1. Combine all ingredients. Add raisin-rum liquid or water as needed to moisten the dough.
  2. Shape into small balls.
  3. Immediately coat in the topping of your choice.




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