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.
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.
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.
