Rum and Raisin Truffles bring together flavors that belong in cozy winter evenings and celebrations alike. The dark rum infuses the raisins with warmth, while the chocolate ganache holds everything together in a velvety texture. You do not need fancy equipment or professional skills to make these. A bowl, a pan, and a bit of patience are all it takes.
I keep a batch in the fridge during the holidays because they make thoughtful gifts and satisfy my own chocolate cravings. The combination of boozy fruit and dark chocolate feels indulgent without being overly sweet.
About the Recipe
This recipe gives you a homemade confection that tastes like something from a specialty shop. The raisins soak up the rum and turn plump and flavorful, adding texture to each bite. Because you use good quality dark chocolate and fresh cream, the ganache sets up smooth and glossy. The truffles hold their shape well, which means you can stack them in a tin or arrange them on a platter without worry. They also keep for several days in the fridge, so you can make them ahead when you have time and serve them when guests arrive.
Why you will love this recipe
The flavor balance here works beautifully. The rum brings a warm, slightly spiced note that cuts through the richness of the chocolate. Meanwhile, the raisins offer little bursts of sweetness and chew that keep each truffle interesting. You get to control the texture by deciding how long to chill the mixture, which means you can make them firmer or softer depending on your preference.
Rolling the truffles by hand feels satisfying, and the cocoa powder coating gives them a professional finish. Because the ingredient list is short, quality matters, so this is a good excuse to buy the chocolate you have been eyeing at the market.
Rum and Raisin Truffles
Cooking Tips
Use chocolate with at least seventy percent cocoa for a deeper flavor that will not turn too sweet. When you heat the cream, watch it closely so it does not scorch on the bottom of the pan. Stir the chocolate and cream gently over simmering water to avoid incorporating too much air, which can make the ganache grainy.
If the mixture feels too soft to roll after chilling, pop it back in the fridge for another thirty minutes. I dust my hands lightly with cocoa powder before rolling so the truffles do not stick.
Serving and Storing Suggestions
This recipe makes about thirty to thirty five truffles, depending on how large you roll them. You can finish the whole batch in about twenty minutes of active work, though chilling takes a few hours. Serve them after dinner with coffee or espresso, or arrange them on a small plate for afternoon tea. Store the truffles in an airtight container in the fridge for up to one week. Let them sit at room temperature for five minutes before serving so the ganache softens slightly.
Similar Recipes
- Dark Chocolate Peppermint Truffles
- Espresso Hazelnut Balls
- Orange Chocolate Fudge Bites
- Whiskey Walnut Truffles
- White Chocolate Cranberry Rounds
Nutrient Benefits
Dark chocolate provides antioxidants called flavonoids, which support heart health when enjoyed in moderation. The cocoa also contains magnesium and iron, both important for energy and muscle function. Raisins add a small amount of fiber and natural sugars, along with potassium. Cream contributes calcium and fat soluble vitamins. Because these truffles are rich, a little goes a long way, so you can satisfy a craving with just one or two pieces.
Rum and Raisin Truffles
Ingredients
- 150 ml Dark Rum
- 150 gms Raisins
- 750 gms Dark Chocolate (finely chopped)
- 2 cups Cocoa Powder
- 1 1/2 cups Cream
Instructions
- Mix the raisins with rum in a bowl and keep aside.
- Heat cream in a pan over high flame and bring to a boil.
- Mix the chocolate and cream in a bowl.
- Place it over a small pan of simmering water.
- Stir until the chocolate is melted and smooth.
- Add the raisin mixture and stir well.
- Remove and keep aside to cool.
- Keep it in the fridge for 2 to 3 hours or until just firm.
- Roll the mixture into small balls and place them on a flat tray.
- Sprinkle with the cocoa powder.
- Serve.
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Frequently Asked Questions
Can I use a different type of alcohol instead of dark rum?
Yes, you can substitute brandy, bourbon, or amaretto for a different flavor profile. Each spirit brings its own warmth and character to the raisins.
What if I do not have a double boiler?
Place a heatproof bowl over a small saucepan with an inch of simmering water. Make sure the bottom of the bowl does not touch the water so the chocolate melts gently.
How can I tell when the ganache is ready to roll?
The mixture should feel firm but still slightly pliable when you press it with a fingertip. If it sticks to your hands, chill it longer.
Can I freeze these truffles for later?
Yes, freeze them in a single layer on a tray, then transfer to a freezer safe container. Thaw in the fridge for a few hours before serving.
Do I need to strain the rum from the raisins before adding them?
No, pour the entire mixture into the chocolate. The extra rum adds moisture and flavor to the ganache.
