Rum & Raisin Truffles | Rum & Raisin Chocolate Truffles | Kitchenstagram
I have a simple Valentine’s Day-friendly recipe for you- Rum & Raisin Truffles! These bite-sized treats are rich, chocolatey and infused with real rum for a boozy indulgence. They’re easy to make and even easier to devour, one by one. These Rum & Raisin Truffles are small bites of pure indulgence, perfect for sharing with someone special or enjoying solo.
For this season of love, the deep flavours of dark chocolate pairs beautifully with rum-soaked raisins, creating a melt-in-your mouth experience that feels both luxurious and comforting.. Making truffles is delightfully messy and therapeutic, a fun and hands-on way to celebrate love. With a creamy texture and deep flavours, they pairs beautifully with a glass of mulled red wine for a truly romantic treat. Plus, they last for ages in the fridge- if you can resist eating them all at once. So, whether you’re preparing them as a heartfelt homemade gift or just indulging in a little self-love, these truffles are a guaranteed Valentine’s Day win.
What are Chocolate Truffles?
Chocolate Truffles are rich confections made by mixing melted chocolate and cream to create a smooth ganache. Once set, the ganache is rolled or shaped and coated with cocoa powder, nuts, or chocolate. Flavours like vanilla, liqueurs or spices can be added. They’re incredibly easy to make and perfect for an indulgent treat.
Ingredients for Rum & Raisin Truffles:
Raisins: Raisins are easy to find and budget-friendly. Their slightly larger counterparts, sultanas, can also be used if needed. They absorb flavours well, making them ideal for this recipe.
Dark Rum: Dark rum is essential for infusing deep, rich flavour into sweets and baked goods. Regular rum doesn’t provide the same intensity, so opt for dark rum instead. Any dark rum will do, so there’s no need to invest in an expensive bottle unless you prefer to.
Butter: Butter enriches the truffle, making it smoother and more indulgent. It also helps create a luxurious melt-in-your mouth texture.
Heavy Cream: Heavy whipping cream or heavy cream is crucial for achieving the perfect truffle consistency, it ensures a rich, thick and stable ganache, giving the truffle a velvety, creamy finish.
Milk Chocolate: I’ve chosen milk chocolate for the truffle filling, but you can use any type of chocolate based on your preference. The creamy sweetness of milk chocolate complements the rum and raisin flavours beautifully.
Dark Chocolate: For the outer coating of the truffle, I used 70% cacao dark chocolate. It slightly bitter taste balances the sweetness of milk chocolate filling and enhance the boozy flavour of the rum and raisins.
Ingredients
200 gm Milk Chocolate, chopped
50 ml Heavy cream
1 tbsp Butter
30 gm Raisins
40 ml Dark Rum
300 gm Dark Chocolate (70%)
Preparation
- Step 1: In a blender add raisins and rum and mince them. Keep aside.
- Step 2: In a heat-proof mixing bowl, add chopped milk chocolate and butter and microwave for 20 seconds. Stir the chocolate and continue to heat in the microwave for 20 seconds at a time, stirring in between, until the chocolate is melted and smooth.
- Step 3: Then heat the cream in the microwave for 45 seconds and add into the melted chocolate, stir to combine properly.
- Step 4: Then add the raisins and rum mixture into the chocolate mixture, stir to combine. Set aside at room temperature or refrigerate for 6 hours or overnight.
- Step 5: Wearing a gloves for rolling the truffles, will prevent this from being messy.
- Step 6: The next day, using a spoon, scoop bite-sized amount of the truffle mixture and roll them into truffles between the palms of your hands. Place them onto a sheet pan lined with parchment paper. Refrigerate for at least 30 minutes.
- Step 7: Then in a heat-proof mixing bowl, add 250 gm chopped dark chocolate and microwave for 20 seconds. Stir the chocolate and continue to heat in the microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Then add the remaining 50 gm chopped dark chocolate and stir until smooth.
- Step 8: Use a fork and a spoon to dip and coat the truffles in chocolate. Once the truffle is properly coated in chocolate, lift up and tap the hand holding the fork to allow the excess chocolate to drip back into the bowl. Use a toothpick to gently slide the dipped truffles onto a parchment-lined baking sheet.
- Step 9: Sprinkle with any garnish before the chocolate sets, if desired. Repeat with remaining balls. Let the truffles set completely before serving or storing. The truffles can be made ahead of time and stored in airtight container in the fridge for up to 2 weeks. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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