Rum + Raisin = Sublime
Rum + Raisin + Chocolate = Divine
These homemade Rum & Raisin Chocolate Truffles = Perfection
I have not done much chocolate making in my life, but I have been thinking a lot about chocolate and making things from home recently. Then the other day I happened to be watching an episode of the Barefoot Contessa that was based around all things chocolate, and she made some Rum and Raisin truffles. Needless to say I was smitten, and almost the second it was finished, I was in the kitchen, rummaging in my chocolate storage box for all the chocolate I could lay my hands on to start making a bounteous batch of these beauties.
Making chocolate truffle is just stupidly simple. Its really just the easiest thing ever. Warm some cream, add some chocolate, and your rum/raisin blend mix, stir, chill. Couldn’t be simpler.
I do have to confess that I tweaked the rum and raisin quantities a bit. I like to taste the rum, and the raisins, in my rum and raisin creations, and I just didn’t think that the original quantities were enough for me. As it was, I do think I could have even added a bit more for that real liquerey kick.
I did wonder over the scooping process when it came to forming the truffles from the chilled and firmed truffle mixture. In my eagerness to make these tasty treats I had not really considered how I’d form the truffle into truffle shapes. Ina Garten had a perfect little truffle scoop of course. Me and my normal non-gadgeted-up kitchen, did not. And then my eye came to rest on my teaspoon measure. And its perfect half-circle shape. Hmmmmm
And it turned out to be a pretty good truffle scoop. I heated it in some hot water before each scoop, and up until the bowl truffle mix warmed up and softened a lot after being out of the fridge for ages, it worked really well. Obviously I would prefer a perfect little truffle scoop, but one makes do with what one has in one’s kitchen when one is in need of truffles and cannot possibly wait for the right tools.
Dipping them in chocolate was a messy exercise, especially as the truffles warmed from being out of the fridge, but it was good fun and as they tasted gorgeous anyway, so who’s going to complain if they are a little asymmetrical. Personally, I think they have character. And so far I have had no complaints from anyone who has received a bag of the tempting truffles, so all’s well.
Rum Raisin Truffles
Slightly adapted from The Barefoot Contessa
Makes 35 – 40 Pieces
What you will need:
250 grams double cream
600 grams milk chocolate, divided
150 grams dark chocolate
15 grams butter
70 grams raisins
90 grams good quality rum
What to do:
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 1¼” ice cream scoop (or a 1 teaspoon measure), 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 milk chocolate and the dark 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 85-89 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.