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Rum raisin chocolate truffles

I really like truffles and after making the orange truffles a while back I have been wanting to make many other variations. I need to make coffee truffles ASAP!!

One thing I do when I make truffles is double or triple the batch and keep the chocolate mixture in the fridge. Then when I need to go to friends houses or give some goodies away I go to my truffle chocolate stash and roll away. Even if I keep the mixture in the fridge for a couple of months they still taste perfectly fine :-)

Just let the mixture sit at room temperature until able to roll.

Now, I do always use chocolate chips, I know that with truffles you are suppose to use best chocolate you can find, but so far it has worked for me and I haven’t had any complaints!

Truffles are super easy to make if you are not doing fancy coatings and such so I suggest you try them. Truffles are also very versatile so use any flavors you may like.

Enjoy!!

This is how the chocolate mixture looks like when mixing in all of the ingredients. Not that you can see very good but I thought it may help. The little chunks are the raisins.

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Rum raisin chocolate truffles

Yield: 30 truffles

Ingredients:

1 tablespoon of butter
1/2 cup heavy cream
12 oz chocolate chips, bag dark chocolate, semi sweet, or milk chocolate chips
1/4 cup rum
1/2 cup raisins

Coating:

1 cup walnuts, chopped (you can use cocoa powder or shredded unsweetened coconut)

 

Directions:

In a bowl place the raisins and rum and let it sit at room temperature for 30 minutes.

Place the raisins and rum in the bowl of a mini food processor and process until the raisins are finely minced.

Heat the heavy cream and pour hot cream over chocolate and butter. Let it sit for 30 seconds and then whisk until chocolate is melted. (If you find that the chocolate doesn't melt place bowl over a double boiler until it does, I sometimes have to do this :-)

Stir in the raisin mixture and store it in the fridge until soft enough to roll.

With a spoon take small pieces of the chocolate mixture and roll them round. Deep the truffles in the chopped walnuts and store in the fridge until time to serve.

Before serving let the truffles sit at room temperature for about 30 minutes.

Nutrition facts calculated based on the recipe giving 30 truffles. It includes the walnut coating.

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4 Responses to “Rum raisin chocolate truffles”

  1. #
    1
    thepickyeater — October 31, 2011 @ 8:36 am

    love truffles ! they look yummy :D

  2. #
    2
    Texanerin — November 1, 2011 @ 8:17 pm

    I love that you keep the mix in the fridge for months. :) I also don’t use the best quality chocolate. I use the cheapest stuff I can get, which is 3.50EUR/kg and nobody complains about that either! I’ll be making these at Christmas time as presents. And those pictures are beautiful!

  3. #
    3
    Sandra — November 16, 2011 @ 12:24 pm

    I like the truffles and most in dark truffles. Thanks for give the ingredients. I am always looking out to chocolate truffles

  4. #
    4
    Dixya — December 5, 2012 @ 7:44 pm

    truffles are so delicious in every possible kind. I have made similar ones with dates and cranberries before and everyone loved it. I love the idea of this rum raisin- such a great combo.

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