RUM RAISIN TRUFFLES
Provided by Food Network
Yield 35 to 40 truffles
Number Of Ingredients 5
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.
RUM RAISIN TRUFFLES
Provided by Ina Garten
Categories dessert
Time 1h10m
Yield 35 to 40 truffles
Number Of Ingredients 5
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.
EASY RUM TRUFFLES
Treat friends to these moreish rum truffles. They make an ideal gift for grown-ups, or you can omit the rum to make plain chocolate truffles for children
Provided by Good Food team
Time 25m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 124 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
RUM TRUFFLES
Make these decadent treats for serious lovers of chocolate. They make a gorgeous Christmas gift for family and friends - and they're surprisingly easy to make
Provided by Liberty Mendez
Time 30m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Bring the cream and butter to the boil in a small pan, and put the milk chocolate in a heatproof bowl. Pour the hot cream mix over the chocolate, leave for 1 min, then stir until smooth and combined. Whisk in the rum, then chill in the freezer for 5-10 mins, or until just firm enough to roll.
- Roll tablespoons of the mixture into balls in your hands, then transfer to a non-stick baking tray (you may want to wear gloves). Chill in the fridge for 1 hr, or until set. Meanwhile, melt the dark chocolate in a small heatproof bowl set over a pan of simmering water, and put the cocoa powder on a plate. Dip the chilled truffles into the melted chocolate using a fork, then shake off the excess and roll in the cocoa. If the cocoa starts to get too sticky, add another 1 tbsp.
- Put the truffles on a tray or plate lined with baking parchment and chill for 1 hr to set, then package. Will keep in the fridge for up to one week.
Nutrition Facts : Calories 158 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
More about "rum raisin truffles recipes"
RUM AND RAISIN TRUFFLES - BAKE THEN EAT
From baketheneat.com
Estimated Reading Time 3 mins
- Finely chop up your chocolate and place it into a medium sized heat proof bowl and set to one side.
- In a heavy based pan heat the cream, sugar, salt and cinnamon. Heat until everything has dissolved into the cream and it is very hot but not boiling.
INA GARTEN'S RUM RAISIN TRUFFLES - RECIPE …
From recipe-diaries.com
Estimated Reading Time 3 mins
- 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
- 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.
BAREFOOT CONTESSA | RUM RAISIN TRUFFLES
From barefootcontessa.com
- 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 (1¼-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 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 to 90 degrees 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
RUM AND RAISIN TRUFFLES - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
RUM RAISIN TRUFFLES | WILLIE'S CACAO
From williescacao.com
RUM RAISIN CHOCOLATE TRUFFLES - EAT GOOD 4 LIFE
From eatgood4life.com
CHOCOLATE RUM AND RAISIN TRUFFLES - TASTE.COM.AU
From taste.com.au
CHOCOLATE RECIPES - MILK CHOCOLATE RUM RAISIN TRUFFLE
From ecolechocolat.com
RUM AND RAISIN TRUFFLE RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
RUM RAISIN CHOCOLATE TRUFFLES | RECIPE | NATALIE PENNY
From nataliepenny.com
RUM & RAISIN CHOCOLATE TRUFFLES - DRIZZLE AND DIP
From drizzleanddip.com
RUM AND RAISIN TRUFFLES RECIPE - FOOD.COM
From food.com
JAMAICAN RUM TRUFFLES RECIPE - BBC FOOD
From bbc.co.uk
COFFEE, RUM, ALMONDS AND RAISIN FLAVOURED CHOCOLATE TRUFFLES
From metro.ca
RUM AND RAISIN PUDDING TRUFFLES | DESSERT RECIPES | GOODTO
From goodto.com
RUM AND RAISIN TRUFFLES RECIPE - FRESCO
From recipes.frescocooks.com
VEGAN RUM AND RAISIN TRUFFLES - LAZY CAT KITCHEN
From lazycatkitchen.com
RUM AND RAISIN CHOCOLATE TRUFFLES RECIPE - THESMARTCOOKIECOOK
From thesmartcookiecook.com
RUM AND RAISIN TRUFFLES - TASTE.COM.AU
From taste.com.au
You'll also love