Rum and Raisin Truffles

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A simple no-bake treat that is incredibly decadent and spiked with a bit of rum

Picture this: It’s a wintery, weekday night … you have just toiled over an eight hour workday and are lounging on the couch after dinner. Then it happens – a sweet craving hits! It is always important to have emergency sweet treats on hand – cue these rum and raising truffles. These will be equally delicious as a post dinner party treat with coffee, or as parting gifts for said dinner party.

We all love a no-bake desserts and these truffles require minimal hands-on time or skill in order to whip up. Truffles are a fairly standard firmed up ganache recipe, which when set gets dusted in cocoa powder. The ganache is meant to have a luxurious, smooth mouthfeel that should just melt when it hits your palette.

Now, unpopular opinion but growing up, but the Cadbury fruit and nut slab was one of my favourites and served as the inspiration to jazz up these ordinary chocolate truffles. If a boozy kick to the truffle is not your thing, substitute the rum for orange juice and this will also lead to wonderful flavour.

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FOR THE RUM AND RAISIN TRUFFLES

60g raisins
30ml rum
220g 70% dark chocolate
85g milk chocolate
75ml whipping cream
30g butter
50g pecans, chopped (optional)
2 Tablespoons cocoa powder

METHOD

Prepare the rum-soaked raisins – Place the rum and raisins in a jar, with a lid that can seal, and let it soak overnight. Give it a good shake now and then.
Prepare the pecans – preheat the oven to 180 degrees Celcius. Place the pecans on a large baking tray and toast for around 8 to 10 minutes, until the pecans began to look toasty and smell aromatic. Watch them carefully as they may burn. Let the cool completely, then chop them relatively finely. You want them to be small enough so that they do not ruin the round look of the truffle.
Prepare the chocolate – finely chop both the milk and dark chocolate, by blitzing it in a food processor or chopping it finely by hand.
Prepare the ganache – place the whipping cream, butter and chocolate in a microwave safe bowl. Heat the chocolate and cream in 15 second bursts, stirring in between to ensure that the heat is distributed evenly. Be careful not to overheat or the ganache may split.
Add the rum- soaked raisins to the ganache – combine the raisins with the ganache.
Add in the pecans – If using, add in the finely chopped pecans into the ganache mixture and leave to set for a few hours at room temperature.
Shape the truffles – When the ganache has set, scoop up a bit of the ganache and form a ball. You can decide on the size of the truffles. I make the 30g each and they make about 15 truffles.
Dust the truffles – roll each of the truffles in cocoa powder to completely coat.
Enjoy – Let the cocoa-dusted truffles set for about 30 minutes, before dusting off the excess cocoa and enjoying.