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Rum and Raisin Chocolate Truffles


  • 100g dark chocolate

  • 30g raisins

  • 2tbsp rum

  • 75ml double cream

  • 20g softened butter

  • Cocoa powder


  1. Soak the raisins in the rum and leave to stand for 10mins.

  2. Break the chocolate into a bowl and heat over a pan of simmering water until melted.

  3. Heat the double cream until at boiling point and then add to the melted chocolate. Beat in half of the softened butter, when mixed beat in the remaining half.

  4. Mix in the rum and raisins and leave to cool. Dampan your hands and roll the mixture into small balls. Roll in cocoa powder and place on a serving dish. Refrigerate for approx 30mins or until set.

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