Rum Raisin Truffles

Versión en español

I worked together with the California Raisin Marketing Board to create this recipe and was compensated for my time. The opinions below are mine and mine alone and do not represent those of the California Raisin Marketing Board.

December is filled with opportunities to share with friends and family. Many of these meetings are Potluck ones where everyone brings a dish. One of my favorite parties, is the one we do with my friends who are gardeners our Annual Christmas cookies Exchange, each of us brings at least two dozen cookies, don’t worry, no kale cookies allowed, and a box where after we will take home 3-4 cookies of each type.

I often contribute with chocolate truffles, this year I wanted to make it special, delicious and nutritious adding California Raisins  100% natural, dried-by-the-sun and their ingredients list say it all: Raisins.

For more information about all-natural, no-sugar-added California raisins and recipe inspiration, please visit www.loveyourraisins.com.

I love raisins, I always have them at home, they are convenient and easy to carry around, California Raisins are wholesome, healthy (no fat, no cholesterol and provide potassium and iron to your diet) and an excellent snack (I send them to school with my little daughter), plus they are the cheapest dried fruits according to the USDA. #DulcesPasas

Rum raisins truffles

for 24 truffles
Ingredients:

• 3/4 cup raisins
• 1/4 cup rum
• 3/4 cup fresh cream
• 225 grams of chopped semisweet chocolate
• 1 cup chocolate sprinkles to decorate
• 24 capsules of paper for truffles

Preparation:

1. In a small saucepan over medium heat cook the raisins with the rum, as soon as it boils, reduces heat and simmers for 1 minute. Turn off heat and allow to cool and soak overnight.
2. Place the raisins and rum in the food processor and grind finely.
3. Place the cream in a small saucepan and heat over medium heat until boiling. Turn off heat and add the chopped chocolate to the pot and let stand 1 minute.
4. Stir with a spoon or spatula without lifting. Use gentle circular movements, do not beat. When all the chocolate has melted and looked brilliant, add the raisins and stir in the same way.
5. Cover and refrigerate for 2 hours or until firm.
6. With a measuring spoon or small serving ice cream spoon, remove similar portions and place on a tray. If the chocolate is too hard, you can dip the spoon in hot water, dry it and continue.
7. Using your hands, roll between your palms each portion to give a rounded shape.
8. Place the sprinkles on a plate.
9. With one hand roll the truffles in the sprinkles, maintain a clean hand to place the truffles in the paper neatly.