Chocolate Raisin Truffles Recipes

RUM RAISIN TRUFFLES

Steps:

• In a heat-proof bowl set over simmering water, heat the cream until hot to the touch but not boiling and turn off the heat. Add the butter and 12 ounces of the chocolate to the hot cream. Stir until the chocolate melts. Meanwhile, mince the raisins and combine them with the rum in a small bowl. Stir the raisins and rum mixture into the melted chocolate mixture, cover with plastic wrap and set aside at room temperature for 6 hours or overnight.
• The next day, using a very small (1 1/4-inch) ice cream scoop (you can also use 2 spoons), scoop balls of the mixture onto sheet pans lined with parchment paper. Refrigerate for at least 30 minutes.
• When the chocolate is cold, place 10 ounces of the remaining chocolate in a small glass bowl and heat it in a microwave on high for 20 seconds exactly. Stir the chocolate and continue to heat it in the microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. This will take 5 or 6 times, depending on your microwave. Add the remaining 4 ounces of chocolate and stir until smooth. The chocolate should be 85 degrees F to 90 degrees F on an instant-read thermometer. If it¿s too cool, heat it briefly in the microwave. You¿ll want it to be pourable.
• Using 2 spoons, pick up a chilled ball in one spoon and warm chocolate in the other and roll them around together until the chilled ball is completely coated in warm chocolate (don¿t drop the ball into the chocolate or the warm chocolate will cool off!). Place the coated truffle back on the parchment paper. Continue coating the balls until they¿re all covered with milk chocolate. Allow to sit at room temperature until the chocolate hardens. Serve at room temperature.

BLACK FOREST (CHOCOLATE CHERRY) TRUFFLES RECIPE

Steps:

• Begin by making the chocolate-cherry ganache. First, place the chopped chocolate in a medium heat-safe bowl.
• Pour the cream in a small saucepan, and place it over medium heat. Heat the cream until small bubbles form along the sides of the pan, but don't allow it to come to a boil.
• Pour the hot cream over the chocolate and let it sit for 1 minute. Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser, if using.
• Press a layer of cling wrap on top of the chocolate, and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
• Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet.
• Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1 hour.
• Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
• Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with red sprinkles or a sliver of dried cherry, if using. If you want to get the red-topped effect in the photo, melt some red candy coating and place it in a paper cone or plastic bag with the corner cut off. Pipe a dot of red coating on top of each truffle and let dry.
• Chill the truffles in the refrigerator until they are completely set, for about 15 minutes. For the best taste and texture, serve Black Forest Truffles at room temperature, and store them in an airtight container in the refrigerator for up to two weeks.

CHOCOLATE RAISIN TRUFFLES

Steps:

• In a microwave-safe bowl, melt chips. Stir in the corn syrup, confectioners' sugar and vanilla until smooth. Stir in raisins until evenly coated. , Drop by teaspoonfuls onto waxed paper-lined baking sheet. Roll truffles in nonpareils, sprinkles or nuts.

EASY RUM TRUFFLES

Steps:

• Heat the chocolate and cream in a heatproof bowl set over a pan of just simmering water, making sure the bowl does not touch the water. Stir until the chocolate has melted and the mixture is smooth.
• Remove from the heat, and mix in the cake crumbs and rum. Leave to cool at room temperature until the mixture is firm enough to roll into balls, about 1 hr - don't worry if it splits slightly. If you're short of time, chill the mixture for up to 30 mins, stirring every 10 mins, until firm.
• If the mixture splits, stir again until smooth. Put the sprinkles in a shallow dish. Roll teaspoonfuls of the mixture into balls, then roll in the sprinkles to coat. Will keep in a cool, dry place in an airtight container for up to a week.

RUM RAISIN TRUFFLES

Steps:

• In a heatproof bowl set over simmering water, heat the cream until hot to the touch and turn off the heat. Meanwhile, chop 350 grams of the milk chocolate into small pieces. Add the chocolate and butter to the hot cream, and stir until the chocolate melts.
• Place the raisins and rum in the bowl of a mini food processor or blender and process until the raisins are finely minced. Stir the raisin mixture into the chocolate mixture and set aside at room temperature for at least 6 hours or overnight to cool.
• Using a 1 1/4-inch ice cream scoop, scoop balls of the rum raisin mixture and place them on sheet pans lined with parchment paper.
• To make the tempered chocolate, chop the remaining 400 grams of milk chocolate and place 3/4 of it in a small glass bowl in the microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 85 to 89 degrees F on a candy thermometer.
• 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.