Rum and Raisin Truffles

Rum and Raisin Truffles made by Maxine Steele (Tutor)


  • 1/2 cup Raisins
  • 2 tablespoons of Dark Rum
  • 200 grams of Dark Chocolate
  • 30 grams of Butter
  • 1/2 cup of Cream
  • 1 Orange (use 1 teaspoon of zest)
  • 1/2 cup Cocoa Powder, Coconut or Chopped Roasted Nuts for rolling


Step 1
Soak the raisins for 30 minutes in the Dark Rum.

Step 2
Combine the Chocolate, Butter and Cream in a microwave jug or bowl. Heat mixture on medium power for 1 minute intervals until melted and smooth.

Step 3
When smooth add the orange zest, rum-soaked raisins and any liquid.

Step 4
Mix well and set aside to cool for 30 minutes, then chill for 4 hours or until firm enough to roll.

Step 5
Roll into walnut-sized balls, then roll in coconut, cocoa or chopped roasted nuts.

Step 6
Keep in an airtight container in the fridge.