Rum Raisin Truffles

 

So easy it pretty much just a partial component of other recipes. It’s a simple white chocolate ganache base: white chocolate, heavy cream, spiked with rum raisins soaked in rum, and extra rum. You may use the rum that was used to soak the raisins overnight, but make sure to strain it very well to get rid of any gunk.

Freeze into balls and dress up into whichever shape you desire. For these, I coated with a layer of white chocolate, so that when guests bite into it they get a nice crunch, to reveal gooey rum raisin interior!

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Rum Raisin Truffles
Makes 25 – 30 truffles
Rum Truffles adapted from Vikalinka

For 25-30 truffles

250 gr good-quality white chocolate chopped
100 ml whipping cream/double cream
25 gr soft unsalted butter
Spiced Rum or any other liqueur of your choice-a splash (optional)

For the coating:

200 gr good-quality chocolate, melted and slightly cooled

To make Rum Truffles

The night before making, soak the raisins in liquor overnight (I used rum)

Put the white chocolate, cream and butter in a pan over a low heat and stir until melted and combined, add a splash of Spiced Rum for a more complex flavour. Pour into a shallow bowl and chill in the fridge for 4 hours or until firm. (Go read a book while it’s chilling or do something else fun!)

Line a baking sheet with parchment paper and set aside.

Scoop out a small amount of the mixture and roll it into a ball using a spoon or your hands. I opted for the latter as I wanted mine to be perfectly round. I found I had to wipe my hands between rolling each truffle because the creamy filling made them too slippery to be effective! Transfer the truffle balls to a plate and chill for 1 hour to firm up.

Once they are firm enough to handle drop them in the melted chocolate for a quick swim and pull them out with a fork, then repeat the same with the shredded coconut. I left a few of mine coconut-free as my son claims coconut to be his latest dislike! I am curious to see how true that is in the face of temptation!

 

 

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