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Guittard, legendary Bay Area chocolate maker, offers fine chocolate for cooking, baking and chocolate making at fine food stores and also online.
Milk Chocolate Rum Raisin Truffles are delicious with a cup of coffee.
Yield: 16-20 one-inch (2.5cm) truffles
1 1/2 tbsps. raisins, chopped
1 tbsp. rum
1 cup (6 oz./170g) Guittard Real Milk Chocolate Chips
3 tbsps. heavy cream
1 tbsp. unsalted butter
1/2 cup unsweetened cocoa powder
Combine raisins and rum in small bowl. Soak for at least 1 hour.
Melt chips, cream and butter in top of double boiler over low heat, stirring constantly until melted and smooth. Remove from heat; stir in rum-raisin mixture. Refrigerate at least 4 hours or until firm enough to handle.
Shape into one inch balls using a scoop or teaspoon and roll in cocoa to coat surface. Store in refrigerator until ready to serve.
Microwave instructions: Combine chips, cream and butter in 1quart microproof bowl. Heat at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute initially, then at 30 second intervals until melted and smooth. Proceed as directed above.
Recipe by Guittard. Photo by Ecole Chocolat. All rights reserved.