Publisher Photo
Publisher Photo
I entered a state fair culinary challenge and earned a ribbon for these rum-flavored truffles. Now I like to treat the chocolate lovers on my list by including them on my Christmas dessert platter. The divine little bites get enthusiastic reviews. —Gerry Cofta, Milwaukee, Wisconsin
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. + chilling Cook: 5 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. + chilling Cook: 5 min. + cooling

Ingredients

  • 3 tablespoons raisins, finely chopped
  • 3 tablespoons golden raisins, finely chopped
  • 2 tablespoons rum
  • 12 ounces milk chocolate, very finely chopped
  • 1/3 cup heavy whipping cream
  • Baking cocoa
  • COATING:
  • 12 ounces milk chocolate, chopped
  • 1 tablespoon shortening

Directions

In a microwave-safe bowl, toss all raisins with rum. Microwave, covered, on high for 30 seconds; cool slightly.
Place chocolate in a shallow bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir until smooth, then stir in raisins. Press plastic wrap onto surface of chocolate mixture. Cool to room temperature or until firm enough to shape.
With cocoa-dusted hands, shape chocolate mixture into 1-in. balls. Place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until very firm, about 30 minutes.
For coating, in top of a double boiler or a metal bowl over barely simmering water, melt chocolate and shortening; stir until smooth. Dip truffles in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until set. Store in an airtight container. Yield: about 2-1/2 dozen.
Editor's Note: This recipe was tested with Ghirardelli Milk Chocolate Baking Bars; results may vary when using a different product.
Originally published as Rum Raisin Truffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p86

  • 3 tablespoons raisins, finely chopped
  • 3 tablespoons golden raisins, finely chopped
  • 2 tablespoons rum
  • 12 ounces milk chocolate, very finely chopped
  • 1/3 cup heavy whipping cream
  • Baking cocoa
  • COATING:
  • 12 ounces milk chocolate, chopped
  • 1 tablespoon shortening
  1. In a microwave-safe bowl, toss all raisins with rum. Microwave, covered, on high for 30 seconds; cool slightly.
  2. Place chocolate in a shallow bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir until smooth, then stir in raisins. Press plastic wrap onto surface of chocolate mixture. Cool to room temperature or until firm enough to shape.
  3. With cocoa-dusted hands, shape chocolate mixture into 1-in. balls. Place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until very firm, about 30 minutes.
  4. For coating, in top of a double boiler or a metal bowl over barely simmering water, melt chocolate and shortening; stir until smooth. Dip truffles in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until set. Store in an airtight container. Yield: about 2-1/2 dozen.
Editor's Note: This recipe was tested with Ghirardelli Milk Chocolate Baking Bars; results may vary when using a different product.
Originally published as Rum Raisin Truffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p86

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