Rum Raisin Truffles
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Quantity: 35 - 40 truffles
Complexity: easily
Quantity: 35 - 40 truffles
Nutritional value per serving:
Serving size: 1 of 16 servings
Calories 290, total fat 17 G., saturated fats 11 G., proteins 4 G., carbohydrates 28 G., fiber 2 G., cholesterol 23 mg, sodium 39 mg, sugar 25 G.
Serving size: 1 of 16 servings
Calories 290, total fat 17 G., saturated fats 11 G., proteins 4 G., carbohydrates 28 G., fiber 2 G., cholesterol 23 mg, sodium 39 mg, sugar 25 G.
For your next holiday, make these exquisite milk chocolate truffles with raisins soaked in dark rum. Your guests will be delighted with these handmade chocolates, especially with such a unique, sophisticated flavor. Start preparing the chocolates the day before so the chocolate has time to set thoroughly overnight, making it easy to shape into truffles. Coat each chocolate with tempered chocolate. Don't worry about making them perfect. The coating on the truffles will be uneven and slightly different from each one, but that's the beauty of homemade chocolates!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups heavy cream
- 1 tbsp unsalted butter
- 730 g milk chocolate, chopped and divided
- 40 g raisins (about 2 tbsp)
- 1/4 cup dark rum
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Cooking the dish according to the recipe:
- In a heatproof bowl set over a pan of simmering water, heat the cream until hot to the touch, but do not bring to a boil. Turn off the heat. Add the butter and 350 g of chocolate to the bowl with the cream. Stir until the chocolate melts.
- Meanwhile, finely chop the raisins and combine them with the rum in a small bowl. Stir the raisin-rum mixture into the melted chocolate mixture, cover with plastic wrap, and let sit at room temperature for 6 hours or overnight.
- The next day, use a very small ice cream scoop (4 cm in diameter) or two teaspoons to scoop the mixture and form balls. Place them on parchment-lined baking sheets. Refrigerate for at least 30 minutes.
- Once the chocolate has cooled, place 280g of the remaining chocolate in a small glass bowl and microwave on high power for exactly 20 seconds.
- Stir the chocolate and continue microwaving for 20 seconds, stirring constantly, until smooth and shiny. This will take 5 or 6 20-second bursts, depending on the power of your microwave.
- Add the remaining 110g of chocolate and stir until smooth. The chocolate should be between 29°C and 32°C. If it's too cold, warm it slightly in the microwave. The mixture should be fluid.
- Place the cooled ball in one spoon and the warm chocolate in the other and roll them together until the cooled ball is completely covered with warm chocolate (do not drop the balls into the chocolate or it will cool!).
- Return the coated truffle to the parchment paper. Continue coating the balls with milk chocolate. Let stand at room temperature to allow the chocolate to set. Serve the truffles at room temperature.
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