Rum and raisin chocolate truffles
These Rum and Raisin Chocolate Truffles combine rich dark chocolate, plump rum-soaked raisins, and a velvety ganache for a luxurious treat. Ideal for special occasions, they are rolled in cocoa powder for a sophisticated finish.
Cook time 5 min
Prep time 350 min
Ingredients:
1/2 cup rum1 cup raisins
1 cup dark chocolate
1 tbsp butter
1 cup heavy whipping cream
1/2 cup dry cocoa powder
Indulge in the delectable blend of rich dark chocolate, juicy raisins, and a touch of rum with these homemade Rum and Raisin Chocolate Truffles. Perfect for a special treat or as a festive gift, these truffles are a delightful way to savor a classic flavor combination in a luxurious, melt-in-your-mouth confection.
Instructions:
- Place the raisins in a bowl and pour the rum over them.
- Cover the bowl and let it sit for at least 1 hour, allowing the raisins to absorb the rum. For best results, soak overnight.
- Finely chop the dark chocolate and place it in a heatproof bowl.
- In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chopped chocolate. Let it sit for 1-2 minutes to soften the chocolate.
- Add the butter to the mixture and stir gently until the chocolate and butter have completely melted and the mixture is smooth and glossy.
- Drain the raisins from any excess rum. Gently fold the raisins into the chocolate ganache until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to shape.
- Once the ganache is firm, use a small spoon or a melon baller to scoop out portions of the mixture. Roll each portion between your palms to form small, smooth balls.
- Place the cocoa powder in a shallow dish or bowl.
- Roll each truffle in the cocoa powder until it is completely coated. Gently shake off any excess cocoa.
- Arrange the finished truffles on a plate or in a storage container.
- If not serving immediately, store the truffles in an airtight container in the refrigerator. Let them sit at room temperature for 10-15 minutes before serving to allow them to soften slightly.
These Rum and Raisin Chocolate Truffles are a perfect blend of sweetness, richness, and a hint of indulgence from the rum. Whether you're enjoying them yourself or sharing them with loved ones, these truffles are sure to impress with their sophisticated taste and luxurious texture. Happy truffle-making!
Rum and raisin chocolate truffles FAQ:
It's recommended to soak the raisins for at least 1 hour, but for the best flavor, soaking them overnight is ideal.
Store the truffles in an airtight container in the refrigerator. They can be kept for about 2 weeks.
Yes, you can substitute rum with another liquor like whiskey or brandy, but keep in mind that the flavor will change.
The ganache is ready when it appears smooth and glossy, and the chocolate has completely melted after mixing in the hot cream.
Aim for each truffle to be about 1 inch in diameter for a uniform size and easy handling.
Cooking Tips:
- Use high-quality dark chocolate for the best taste and smoothest texture.
- Soak the raisins in rum overnight for a more intense flavor infusion.
- Ensure the cream is hot but not boiling when you mix it with the chocolate to achieve a perfectly smooth ganache.
- Chill the ganache thoroughly before rolling to make the truffles easier to shape.
- Keep your hands cool and dust them with cocoa powder to prevent the truffle mixture from sticking while rolling.
Nutrition Facts
6 ServingsCalories 310kcal
Protein 8g
Carbohydrates 50g
Fiber 10g
Sugar 30g
Fat 33g
More recipes
Raspberry and melon ice cream
Easy Raspberry and Melon Ice Cream, a refreshing fruit-based treat.
12 Nov 2025Pumpkin wedges with feta
Roasted pumpkin wedges topped with sage butter, feta, and walnuts.
16 Nov 2025Raspberry, mint and orange iced tea
Enjoy a refreshing raspberry, mint, and orange iced tea.
08 Dec 2025Creamy chocolate protein smoothie
A creamy chocolate protein smoothie that's nutritious and satisfying.
14 Dec 2025