Gorgeous rum and raisin chocolate truffles that can be made from just a handful of ingredients
Chocolate truffles are an indulgent treat, especially when they’re homemade. But have you tried giving them a boozy twist? Here I’ve added juicy rum soaked raisons to the chocolate ganache to create a truly decadent truffle that packs a punch. Perfect for this seasons festivities.
They’re easy to make, if a little messy, and are just irresistible. With a soft melt-in-your-mouth filling it’ll be hard to stop at one. Trust me. I’ve been there.
This is a recipe that can be adapted to your preferences, and can be used all year around. Rolled in three different coatings for a pretty effect these truffles make an impressive dessert and they also make great gifts too; that’s if you can part with them!
So whether you’re looking for a last minute Christmas gift, or you want to bring them to a New Years Eve party these will be sure to impress!
These Boozy Rum and Raisin Chocolate Truffles are:
- 2 tbsp rum
- 1/2 cup raisins
- 200 g cacao liquor
- 1/4 cup + 2 tbsp maple syrup
- 1/2 cup light coconut milk
- 1 tsp vanilla bean paste
- 1/4 cup cacao nibs
- 1/4 cup hazelnuts
- 1/4 cup cacao powder
Put the rum and raisons in a dish and set aside to soak for 10 minutes.
Tip the cacao liqueur into a bowl. Put the coconut milk and maple syrup into a small pan over a medium heat until it’s just starting to simmer.
Remove from the heat and pour over the cacao liqueur. Cover with a lid or clean towel to keep in the heat.
Leave for a couple of minutes, and then stir together until you have a smooth mixture.
Add in the rum, raisins and vanilla and stir.
Leave to cool and chill in the fridge for a couple of hours, or until it’s almost solid.
Once the mixture has firmed, prepare the coatings, placing eating one in separate bowl.
Dip a tablespoon into hot water and scoop out the mixture (approx. 20g). Use your hands to quickly roll the mixture into a ball. Coat the truffle immediately in a coating of your choice.
Repeat this will the rest of the mixture.
Store in the fridge or an air tight container.
*You can use good quality dark chocolate as a replacement for cacoa liquor