Rum and Raisin Dark Chocolate Truffles
I took this basic dark chocolate rum truffle recipe and adapted it to include raisins and voila! Rum and Raisin Dark Chocolate Truffles. The chocolate used was a 77% cocoa solids bar from Belgium.
Dark Chocolate Rum Truffles - 2 dozen 1" truffles
250 g (1/2 lb) dark chocolate buttons or chocolate bar, shaved
1 tsp of clear honey
25 g ( 5.3 tsp or 2 tbsp) butter
200 ml (3/4 cup) whipping cream (36% butterfat)
1 tbsp rum
~1/2 cup Dutch Cocoa Powder to coat the truffles
Chop or shave the chocolate and place in a large bowl.
Scald the whipping cream and pour over the chopped chocolate. Whisk together this ganache and before all the chocolate is melted, add the butter, rum and honey, continue whisking. Pour into a small container with an air tight lid or apply a piece of cling film (saran wrap) to the top of the ganache and refrigerate for a few hours or overnight to allow the ganache to firm up.
Before scooping out a teaspoon of ganache and rolling into 1" balls, let the ganache warm up for about 30 minutes to make forming the balls easier.
Rum and Raisin dark chocolate truffles - finely chop 1/4 cup raisins and pour 1 tbsp of rum over them. Let soak in about 15-30 min. Stir into dark chocolate rum truffle recipe above.
Results of Trial 1: Recipe produced 28 1" truffles. Not enough rum flavour. Increase to 2 tbsp rum or add rum extract. Increase the amount of raisins used to 1/2 cup.
More truffle recipes to come. :)
Dark Chocolate Rum Truffles - 2 dozen 1" truffles
250 g (1/2 lb) dark chocolate buttons or chocolate bar, shaved
1 tsp of clear honey
25 g ( 5.3 tsp or 2 tbsp) butter
200 ml (3/4 cup) whipping cream (36% butterfat)
1 tbsp rum
~1/2 cup Dutch Cocoa Powder to coat the truffles
Chop or shave the chocolate and place in a large bowl.
Scald the whipping cream and pour over the chopped chocolate. Whisk together this ganache and before all the chocolate is melted, add the butter, rum and honey, continue whisking. Pour into a small container with an air tight lid or apply a piece of cling film (saran wrap) to the top of the ganache and refrigerate for a few hours or overnight to allow the ganache to firm up.
Before scooping out a teaspoon of ganache and rolling into 1" balls, let the ganache warm up for about 30 minutes to make forming the balls easier.
Rum and Raisin dark chocolate truffles - finely chop 1/4 cup raisins and pour 1 tbsp of rum over them. Let soak in about 15-30 min. Stir into dark chocolate rum truffle recipe above.
Results of Trial 1: Recipe produced 28 1" truffles. Not enough rum flavour. Increase to 2 tbsp rum or add rum extract. Increase the amount of raisins used to 1/2 cup.
More truffle recipes to come. :)