With it now getting seriously close to Christmas it’s time to get all that last minute baking and gifting done. And these super easy rum and raisin truffles are just the ticket for you.
They make a wonderful addition to any holiday table of treats and they also make a great last minute foodie gift.
These rum and raisin truffles make a great foodie gift for Christmas or any time of the year and they are classy looking. They are sure to impress anyone, people will think you are a French confectionary master after one taste of these.
There are only a few ingredients in these, and yes they are all pretty indulgent but hey you are eating a rich French delicacy here 😉 and they are pretty quick to put together. Most of your time is just waiting for it to harden in your fridge.
I went for the more classic coating of a good quality cocoa powder, I think the bitterness from the cocoa really helps cut through the richness of the truffle.
But you can coat them with whatever you like. In the past I have used chopped mixed nuts, sprinkles for a more colourful look and even tempered chocolate for a crunchy hard coating. But I will always return to cocoa powder as that is my favourite.
The rum and raisin flavouring is optional but highly recommended. If you want to use the raisins but want to keep them alcohol free then replace the rum with fresh orange juice instead.
But leave both out all together if you wish to just enjoy plain rich chocolate truffles, or replace them with a different liquor. Baileys would work really well as would cointreau.
I have kept this recipe pretty small giving you just 20 truffles. But the recipe can easily be doubled or tripled to meet your needs.
Whether these are for you, your family or friends these are sure to please everyone 😀
- 20 grams raisins, (1/8 cup)
- 1 tablespoon dark rum
- 125 millitres double / heavy cream, (1/2 cup and 1 teaspoon)
- 40 grams light brown sugar, (3 tablespoons)
- A pinch fine sea salt
- A pinch ground cinnamon
- 125 grams Dark chocolate, (4 and ½ ounces)
- Cocoa powder to dust
- Soak the raisins in the rum at least 2 hours before needing them.
- Finely chop up your chocolate and place it into a medium sized heat proof bowl and set to one side.
- In a heavy based pan heat the cream, sugar, salt and cinnamon. Heat until everything has dissolved into the cream and it is very hot but not boiling.
- Take the pan off the heat and add in the rum and raisins and stir them in.
- Pour the hot cream mixture over the chopped up chocolate and allow it to sit for 2 minutes.
- Then mix the mixture until it is smooth and well combined. Once cool and at room temperature place in the fridge to chill and set, at least an hour but overnight if you like.
- I used a melon baller to scoop out small balls but a teaspoon will do if you don't have one. Shape into balls and roll in cocoa powder.
- Keep these in the fridge in an airtight container, they should last up to 7 days.