Decadent chocolate truffles with rum-soaked raisins. Such an easy and fancy treat or dessert to have. As most of you know by now, Ina Garten is one of my favorite Food Network Chef’s. She’s just so calming to listen and her recipes are so simple to follow. A chocolate truffle is made of a chocolate ganache center and usually dipped in melted chocolate or cocoa powder. You can add nuts, dried fruit, or whatever you like in the chocolate mixture. In this recipe, she uses rum-soaked raisins. Their name derives from their resemblance to truffles, edible fungi. Rum and chocolate are two ingredients that go really well together. I had all the ingredients to make these truffles after I saw Ina make these on her show. Next time I make these I’m not going to process them so much. I’d rather bite into bigger pieces of raisins rather than little tiny ones. These truffles were really good, and maybe they could even be possible wedding favors?? That would be a lot of chocolate to get.
Tips and fun facts for Rum Raisin Truffles
The only part that’s hard about this recipe is waiting for the chocolate to melt.
Ina’s recipe requires heating heavy cream in a double boiler but you could definitely use a microwave to heat your chocolate and cream.
Use a 1-inch ice cream scoop to get even size truffles.
When stored at room temperature these truffles are good for 1 to 2 weeks. They can also be stored in the refrigerator and will last for 1 month. Can also be frozen.
Do chocolate truffles have truffles in them? The short answer is no. Truffles are a type of fungi and just the name is derived from that. No weird or creepy mushrooms in these. 🙂
Chocolate truffles originate from a town called Chambéry.
Other Truffle Recipes
Pumpkin Spice Truffles Oreo Truffles Mint Chocolate Chip Truffles Strawberry Coconut Truffles
With 2 small spoons, pick up each ball and cover it with tempered chocolate. (You can also use your hands to coat them.) They can look a little messy and “truffle” like. Place the truffle back on the parchment paper. Continue to coat each of the balls until they’re all coated with milk chocolate. Allow to sit for a few minutes until the chocolate hardens. Serve at room temperature.
