I wanted to try these Rum Raisin Truffles ever since I wrote down this recipe, but never had a good enough occasion…..being that the truffles have quite a bit of rum in them….in other words DON'T serve them to children…. Now that the kids are back to school, you can make them and get them put away before the afternoon bus. Since today is National Rum Punch Day, celebrate with some today!!
125g (1/2 c) Heavy Cream
40g (3 Tbs.) Raisins
60g (2 oz) Dark Rum
350g (12 oz) Milk Chocolate (chopped)
15g (1 Tbs.) Butter
400g (14 oz) Milk or Dark Chocolate
STEP 1: Pour heavy cream in a double boiler and cook it until hot (not boiling)
STEP 2: Meanwhile in a food processor grind raisins and rum. Put aside.
STEP 3: Put 350g of chopped milk chocolate into hot cream. Turn the heat off and add butter. Stir until completely melted. Add rum & raisin mixture.
STEP 4: Cover and let it cool overnight at room temperature.
STEP 5: Next day make small balls using the smallest cookie dough scoop.
STEP 6: In a microwave temper 400g of milk or dark chocolate.
How to temper chocolate: Put 3/4 of chocolate into microwave safe bowl. Heat on high for 20 seconds. Stir. Heat another 20 seconds. Stir. Heat another 20 seconds. Now it should be perfectly melted. Stir in remaining chocolate and stir until melted.
STEP 7: Using two forks coat Rum & Raisin Truffles and allow them to harden. You can put them into fridge for few minutes, but keep eye on them.
thanks to: http://bibisculinaryjourney.com/2012/07/rum-raisin-truffles.html