Rum and raisin chocolates are as delicious as you might expect with a rich casing surrounding sweet, plum raisins soaked in tongue-tingling rum. These will need a little time to set, so make sure you leave an afternoon to let them chill while you get on with other things. Then, once the mixture is nice and firm, you can get going on with shaping your rum and raisin chocolates into balls and dusting them with a light coating of cocoa powder for an intensely dark chocolate finish. We love these as they are but you could also play around with the coatings, picking things that are your favouite flavours. Chopped nuts, dried fruits and of course shaved chocolate all work really well – but we’re sure you’ll have no trouble working out your favourite (it may just mean you simply have to make extras).
- 35g raisins
- 2tbsp rum
- 250ml double cream
- 75g light brown sugar
- pinch ground cinnamon
- 250g dark chocolate, finely chopped
- cocoa powder to dust
Soak the raisins in the rum for at least 2 hours or overnight. Place the chocolate pieces in a large bowl, set aside.
In a heavy based saucepan heat the cream with the sugar and cinnamon until dissolved, turn up the heat and continue until the mixture is very hot but not quite boiling, remove from the heat and stir in the raisins and soaking liquor. Pour over the chocolate, allow to melt for a few minutes then mix until smooth and combined. Set aside to chill overnight or until firm.
Shape into balls using a melon baller or by rolling teaspoon sized amounts with your hands, you may want to dust your hands with the cocoa powder. Roll the truffles in cocoa power to coat.