Fine rum is the perfect partner for good chocolate. Impress your guests with this explosion of flavour.

Rum Raisin Truffles

Prep Time

30 mins

Cooking Time

0

Serves

Makes 64

Ingredients

For the truffle:
100g raisins
1 ½ tbsp. dark rum
170 ml double cream
80g raw cane sugar
180g 100% roughly chopped Rio Caribe 100% cacao, coffee nutty notes.
20g unsalted butter softened

For the coating:
80g Rio Caribe 72% Chef's Drops, coffee nutty notes
Rio Caribe 72% 80g bar, coffee nutty notes, roughly grated.

Equipment:
20-cm square shallow baking tin

 

Method

For the truffle:

  1. Soak the raisins in the rum for 48 hours.
  2. Lightly oil or butter the baking tin and line with baking paper.
  3. Heat the cream and sugar in a saucepan over a moderate heat, stirring until the sugar has dissolved.
  4. Bring almost to the boil, then remove from the heat and stir in the cacao until it has melted and is well combined.
  5. Stir in the raisins with 1 ½ tbsp. of the rum they were soaked in. Add the butter and mix well. Finally, pour the mixture into the prepared tin, smooth the top and chill until firm.
  6. Fill a jug with freshly boiled water. Heat a sharp knife by dipping it into the water, then wipe dry.
  7. Use the knife to cut the firm truffle mix into 8 rows widthways and lengthways to make 64 pieces.

For the coating:

  1. Melt 80g of the chocolate in a bain marie. Spread the other 80g of the grated chocolate on a plate.
  2. Dip the truffles into the chocolate and then roll them in the grated chocolate until coated on all sides.

Ingredients

For the truffle:
100g raisins
1 ½ tbsp. dark rum
170 ml double cream
80g raw cane sugar
180g 100% roughly chopped Rio Caribe 100% cacao, coffee nutty notes.
20g unsalted butter softened

For the coating:
80g Rio Caribe 72% Chef's Drops, coffee nutty notes
Rio Caribe 72% 80g bar, coffee nutty notes, roughly grated.

Equipment:
20-cm square shallow baking tin

 

Method

For the truffle:

  1. Soak the raisins in the rum for 48 hours.
  2. Lightly oil or butter the baking tin and line with baking paper.
  3. Heat the cream and sugar in a saucepan over a moderate heat, stirring until the sugar has dissolved.
  4. Bring almost to the boil, then remove from the heat and stir in the cacao until it has melted and is well combined.
  5. Stir in the raisins with 1 ½ tbsp. of the rum they were soaked in. Add the butter and mix well. Finally, pour the mixture into the prepared tin, smooth the top and chill until firm.
  6. Fill a jug with freshly boiled water. Heat a sharp knife by dipping it into the water, then wipe dry.
  7. Use the knife to cut the firm truffle mix into 8 rows widthways and lengthways to make 64 pieces.

For the coating:

  1. Melt 80g of the chocolate in a bain marie. Spread the other 80g of the grated chocolate on a plate.
  2. Dip the truffles into the chocolate and then roll them in the grated chocolate until coated on all sides.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​