Decadent chocolate truffles with rum-soaked raisins. Such an easy and fancy treat or dessert to have.
As most of you know by now, Ina Garten is one of my favorite Food Network Chef's. She's just so calming to listen and her recipes are so simple to follow. A chocolate truffle is made of a chocolate ganache center and usually dipped in melted chocolate or cocoa powder. You can add nuts, dried fruit, or whatever you like in the chocolate mixture. In this recipe, she uses rum-soaked raisins.
Their name derives from their resemblance to truffles, edible fungi.
Rum and chocolate are two ingredients that go really well together. I had all the ingredients to make these truffles after I saw Ina make these on her show. Next time I make these I'm not going to process them so much. I'd rather bite into bigger pieces of raisins rather than little tiny ones. These truffles were really good, and maybe they could even be possible wedding favors?? That would be a lot of chocolate to get.
Tips and fun facts for Rum Raisin Truffles
The only part that's hard about this recipe is waiting for the chocolate to melt.
Ina's recipe requires heating heavy cream in a double boiler but you could definitely use a microwave to heat your chocolate and cream.
Use a 1-inch ice cream scoop to get even size truffles.
When stored at room temperature these truffles are good for 1 to 2 weeks. They can also be stored in the refrigerator and will last for 1 month. Can also be frozen.
Do chocolate truffles have truffles in them? The short answer is no. Truffles are a type of fungi and just the name is derived from that. No weird or creepy mushrooms in these. 🙂
Chocolate truffles originate from a town called Chambéry.
Other Truffle Recipes
Decadent chocolate truffles with rum-soaked raisins
125 grams heavy cream (about ½ cup)
750 grams (about 26 ounces) milk chocolate, divided
15 grams butter (about 1 tablespoon)
40 grams raisins (about ⅛ cup)
60 grams dark rum, such as Mount Gay (about ¼ cup)
In a heatproof bowl set over simmering water, heat the cream until hot to the touch and turn off the heat. Meanwhile, chop 350 grams of the milk chocolate into small pieces. Add the chocolate and butter to the hot cream, and stir until the chocolate melts. Place the raisins and rum in the bowl of a mini food processor or blender and process until the raisins are finely minced. Stir the raisin mixture into the chocolate mixture and set aside at room temperature for at least 6 hours or overnight to cool. Using a 1 ¼-inch ice cream scoop, scoop balls of the rum raisin mixture and place them on sheet pans lined with parchment paper. To make the tempered chocolate, chop the remaining 400 grams of milk chocolate and place ¾ of it in a small glass bowl in the microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining ¼ of the chocolate and stir until smooth. The chocolate should register 85 to 89 degrees F on a candy thermometer.
With 2 small spoons, pick up each ball and cover it with tempered chocolate. (You can also use your hands to coat them.) They can look a little messy and "truffle" like. Place the truffle back on the parchment paper. Continue to coat each of the balls until they're all coated with milk chocolate. Allow to sit for a few minutes until the chocolate hardens. Serve at room temperature.
WW Freestyle Points: 6
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 truffle
- Calories: 128
- Sugar: 12g
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
Keywords: rum raisin truffles