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Rum & Raisin Dark Chocolate Truffles

how to make chocolate truffles with cocoa powder?
Love it or loathe it, Valentine’s Day is tomorrow. Whatever your feelings are for this day of heart-shaped candies and cards, it is near impossible to ignore the seduction of one delectable element – Chocolate.

No, not Godiva or the many exorbitant artisan chocolates. I’m talking about homemade chocolate goodies, crafted yourself, with the flavors that you love.

I’m talking about Dark Chocolate Truffles.

dark chocolate truffles recipe ideas with spices

For this season of love, I chose the combination of rum & raisin for a boozy dark chocolate indulgence.

rum and raisin chocolate truffles

A simple, messy recipe that will have you licking your fingers, making truffles is a fun, therapeutic way to appreciate Valentine’s Day, whether you choose to spend it alone, or with the one you love.

Begin by drowning the raisins in rum, then melt the cream and dark chocolate, and marry the mixture. When it is chilled, scoop out a spoonful into your hand, and form it into the loveliest truffle ball, then roll it in cocoa powder or crushed almonds, and sprinkle spices on top like cinnamon, cayenne, or orange zest.

A rich, creamy, elegant, melt-in-your-mouth truffle in one hand, and a glass of mulled red wine in the other. Romantic & Delicious.



Rum & Raisin Dark Chocolate Truffles recipe by Season with Spice
Makes about 20 truffles

Ingredients:
200g of good quality dark chocolate (at least 70% cocoa) – broken into pieces
1/4 cup raisins - chopped
1/4 cup rum
1/2 cup heavy cream
1 1/2 tbsp unsalted butter
1 tsp vanilla paste (or 1 tsp of vanilla extract)
1 tsp of strong espresso or instant coffee granules (optional)
2 tbsp of cocoa powder

Coatings:
Cocoa powder
Finely chopped nuts (walnuts, hazelnuts, pecans or almonds)
Shredded coconut
Spices like cinnamon, cayenne pepper, orange zest, etc.

Method:
1. In a bowl, soak the raisins in rum for one hour (at room temperature).
2. In a saucepan, over low heat, bring the cream to a simmer. Then add the butter and stir with a plastic spatula until melted. Next, add the chopped chocolate, and when it begins to melt, turn the fire off and continue to stir until the chocolate is completely melted (be careful not to burn the chocolate). Then mix in the cocoa powder, vanilla paste, and espresso, and stir until smooth. Finally, stir in the raisin rum mixture, and transfer to a bowl.
3. Once the chocolate ganache has cooled on the counter, cover the bowl and place it in the fridge. Chill for an hour until the ganache is firm.
4. Lay out a sheet of non-stick baking paper. Prepare coatings in separate bowls. With your palms or a small spoon, form the chocolate into balls, then roll each one in the coating and place them on the baking paper. Transfer the truffles, along with the baking paper, to an airtight container and refrigerate.
5. Truffles can be refrigerated for a couple of weeks or for a few months in the freezer. Before serving, let the truffles sit at room temperature for about 30 minutes.

Tips on making truffles:
- It’s important to keep the ganache mixture cool after it is removed from the refrigerator, so it doesn’t melt too much when you are forming the balls and coating them. Try placing the small bowl of ganache on top of a bigger bowl layered with ice. (Also, coat your hands with some cocoa powder to prevent your warm fingers from melting the chocolate)
- If the ganache gets too soft for shaping, just pop the ganache back in the freezer for five minutes. If you are making a bigger batch, divide the ganache into separate containers.

dark chocolate truffles recipe

11 comments:

BiteMyCake said...

I've just made something similar. Your truffles look great, I really like the combination of rum and raisins. I generally like all kinds of truffles :)

Rosa May said...

Gorgeous truffles! That is one of my favorite flavors.

Cheers,

Rosa

Myfudo said...

Love the strong flavor of rum and dark chocolate. Good for the heart! It is heart's day tomorrow anyway, so i might as well indulge...Thanks for the post!

Nami | Just One Cookbook said...

What a perfect gift (to me!).... =) My mom used to make truffles with rum. She didn't bake much but I remember for Valentine's she made truffles that has rum in it. I don't drink alcohol much but I remember her truffles were delicious. Your post brought back the memory.... Very gorgeous truffles! I can easily eat a couple (meaning more than 10).

Kankana said...

The other day I tried making truffles with white chocolate as that's what the husband likes. But it was just not setting properly. I will follow your recipe next time but can i substitute with white chocolate ?

seasonwithspice said...

Rum & raisin is a very popular flavor in Malaysia, especially in ice cream form. A good friend requested for the ice cream flavor long time ago, but I figured truffles would be much easier as a gift for her.

seasonwithspice said...

Good for the heart! I like that:)

seasonwithspice said...

Your mom is real romantic, Nami:) You have more excuses for indulging in truffles since it brings back sweet memories.

seasonwithspice said...

Hi Kankana - the recipe should work with white chocolate. Use real vanilla bean if you have. May be you can try it with baileys? I was just thinking how well Baileys and white chocolate would complement each other.

Alexandra said...

I love the rum raisin addition to these truffles! I've never heard of using those flavors in a truffle, but it makes sense since they go so well together in bread and ice cream. Adding dark chocolate can only make the whole thing better. :)

Season with Spice said...

Thanks Alexandra - I grew up with rum & raisin flavors, especially in ice cream. So I thought it would work well in truffles!

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