By Rosie Hawthorne on December 12, 2012
Today, I’m making Rum Truffles, an intensely chocolate confection with a hint of rum.
½ cup heavy cream
26 ½ ounces Ghirardelli bittersweet chocolate chips, divided
1 TB butter
⅛ cup raisins
¼ cup dark rum
1 TB Crisco
Heat cream in double boiler and add 12 1/2 ounces of the chocolate and the tablespoon of butter. Stir until chocolate is melted and smooth.
Place rum and raisins in bowl of mini-processor and process until raisins are finely minced. Stir raisin mixture into the chocolate mixture and chill.
Form into balls and chill.
Nuke the remaining chocolate with 1 TB Crisco and stir until smooth and glossy. Let cool slightly.
Coat rum balls in melted chocolate.
I’m presenting my truffles three different ways: Rolled in turbinado sugar, rolled in crushed pecans, and rolled in coconut. Turbinado sugar, in case you’re wondering, is a coarse, natural brown sugar that is produced by partially refining sugar cane extract. Raw sugar is washed in a centrifuge until most of the molasses is removed resulting in a nutty, intense sugar flavor.
Chill balls until hardened.
To see what’s happening in the Hawthorne kitchen today, please go to Kitchens Are Monkey Business.
Last year on Day 2 of my Rosiethon, I also made truffles for our Outer Banks Voice readers —
Hazelnut Chocolate Truffles.