Best Chocolate Raisin Truffles Recipes

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RUM RAISIN TRUFFLES



Rum Raisin Truffles image

Provided by Food Network

Yield 35 to 40 truffles

Number Of Ingredients 5

125 grams heavy cream (about 1/2 cup)
750 grams (about 26 ounces) milk chocolate, divided
15 grams butter (about 1 tablespoon)
40 grams raisins (about 1/8 cup)
60 grams dark rum, such as Mount Gay (about 1/4 cup)

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.

CHOCOLATE TRUFFLES



Chocolate Truffles image

Provided by Ina Garten

Categories     dessert

Time 1h53m

Yield 60 truffles

Number Of Ingredients 8

1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder

Steps:

  • Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
  • Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
  • With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

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