Rum Raisin Truffles with Dark Chocolate
Raisins, rum, and dark chocolate make a rich, decadent truffle. Start the day before you want the truffles ready.
Prep Time 6 hours
Cook Time 30 minutes
Total Time 6 hours 30 minutes
Servings 24 truffles
Calories 99 kcal
about 1/4 cup
Chop the raisins, cutting each raisin into quarters. Place in a small bowl and add rum. Set aside.
Fill a pot about 1/3 full of water and bring it to a simmer. Place a heat-proof bowl (like stainless steel) over the pot and add cream to it. Heat until warm, but not boiling.
Turn off heat and add butter and chocolate to cream. Stir until chocolate melts. (Remove bowl from top of pot if that makes it easier to stir.)
Add rum-raisin mixture to chocolate and stir well. Press plastic wrap onto the surface of the chocolate and leave at room temperature at least 6 hours (or overnight).
Line a baking sheet with parchment paper.
Scoop out balls of the mixture using a small cookie scoop or two spoons and place on prepared baking sheet.
Refrigerate at least 30 minutes before serving.