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Join Bury St Edmunds' MasterChef quarter-finalist Hannah Gregory as she transports us to dreamy shores with the flavour of the Caribbean

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I have recently been getting really into petit fours. Mainly because it’s an excuse to eat even more delicious goodness after the main meal. These truffles make a perfect after dinner finisher, delicious with coffee or a liqueur. They also make lovely gifts (if you are able to part with them) or just make a tray of them and keep them in the fridge and allow yourself to pick one up every time you walk past.

I was recently tasked with coming up with a Caribbean menu to transport a couple back to their honeymoon destination. I wanted to combine all the best flavours in one hit – rum, coconut, cacao – and this was the end result. They are so easy to make and the flavour combination is just dreamy. The higher the quality of your chocolate, the better your truffles are going to be. Now, if you’re a purist you’re not going to like the next comment but this recipe uses a blend of milk and dark chocolate which really balances out the bitterness of the high percentage cacao in my opinion. My last tip for this recipe, don’t make these on the hottest day of the year. It doesn’t end well.


Caribbean Coconut Rum Truffles (40325971)
Caribbean Coconut Rum Truffles (40325971)


Makes 40 truffles


250ml whipping cream

100g milk chocolate,

200g dark chocolate (at least 80% – the higher the better)

25g unsalted butter

2-3 tablespoons dark rum

2-3 tablespoons coconut rum, such as KokoKanu or Malibu

Cacao powder for dusting

Desiccated coconut for dusting


Grate both of your chocolates into a bowl and set aside (you could snap it into pieces but grating will quicken the melting process).

Heat the cream in a saucepan until just before boiling. Keep an eye on it as you don’t want it to reach boiling point. As soon as it is steaming and the surface is puckering, it’s ready.

Once the cream is to temp, pour over the grated chocolate and whisk until all melted and combined.

Add the butter and rum, stir well until everything is combined. Taste to make sure your rum levels are on point.

Cover with cling film and pop into the fridge for at least four hours.

When you are ready to shape, line a baking sheet with parchment paper. Take two plates, sift the cacao onto one and pour the desiccated coconut onto the other.

Using a teaspoon, scoop out a walnut sized piece of chocolate mixture. Roll gently into a ball in your hands and then roll into the cacao powder. Repeat till half the mixture is used and then do the same process again but using the desiccated coconut.

If life starts to get too messy, rinse your hands in cold water and resume the activity.

Find out about Hannah’s upcoming Supper Clubs and what she is currently cooking via Instagram @WanderSups wandersups.com