I love making these truffles because they’re elegant yet easy. The combination of dark chocolate and raisin syrup gives them a deep, complex flavor that’s both sweet and sophisticated. They’re also ideal for making ahead — I often prepare them in advance for the festive season or as homemade gifts. Each truffle feels like a little taste of luxury, and they never fail to impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/4 cup raisin syrup 1/3 cup raisins, finely chopped 300g good-quality dark chocolate 1/3 cup thickened cream
Directions
I start by combining the raisin syrup and chopped raisins in a small saucepan over low heat. I bring the mixture to a gentle simmer, then remove it from the heat and set it aside for about 30 minutes to let the raisins soak and plump up.
Meanwhile, I chop 200g of the dark chocolate into small pieces and finely grate the remaining 100g. The chopped chocolate will form the base of the truffle mixture, while the grated chocolate will be used for coating.
To make the truffle mixture, I pour the cream into a small saucepan and heat it gently until just simmering. I remove it from the heat and pour it over the chopped chocolate, stirring slowly until the chocolate melts completely and the mixture becomes glossy and smooth.
Next, I stir in the raisin mixture, mixing until everything is well combined. I let the mixture cool slightly, then cover the bowl and refrigerate it for at least 4 hours (or overnight) until firm enough to roll.
Once the mixture has set, I scoop out small spoonfuls and roll them into balls between my hands. I then roll each truffle in the grated chocolate until fully coated. I place them on a tray lined with baking paper and refrigerate for another hour to set completely.
When ready, I serve the truffles at room temperature or package them beautifully as homemade gifts.
Servings and Timing
This recipe makes about 50 truffles and takes approximately 5 hours and 15 minutes in total — about 10 minutes of active preparation, plus chilling time. They’re the perfect make-ahead treat for holidays or special occasions.
Variations
I sometimes replace the raisins with finely chopped dried figs, apricots, or cranberries for a different flavor twist. For a nutty version, I mix in finely chopped toasted almonds or hazelnuts before chilling. If I want to make them richer, I add a teaspoon of espresso powder to the cream before heating. White or milk chocolate can also be used for a sweeter variation.
Storage/Reheating
I store the truffles in an airtight container in the fridge for up to 2 weeks. They also freeze beautifully — I freeze them on a tray first, then transfer them to a sealed container for up to 2 months. When serving, I let them sit at room temperature for about 10 minutes to soften slightly for the perfect texture.
FAQs
Can I use milk chocolate instead of dark?
Yes, but the truffles will be sweeter and less intense in flavor.
How do I make them dairy-free?
I use coconut cream and dairy-free dark chocolate for a vegan-friendly version.
Can I roll them in cocoa powder instead of grated chocolate?
Absolutely — it gives a more classic truffle finish with a hint of bitterness.
Can I add nuts to the mixture?
Yes, chopped hazelnuts, almonds, or pistachios add a lovely crunch.
How do I make sure the mixture doesn’t seize?
I melt the chocolate gently and avoid adding any cold ingredients to it.
How long should I chill the mixture before rolling?
At least 4 hours, or overnight for the best texture.
Can I make these in advance?
Yes, they store well for up to 2 weeks in the fridge, making them perfect for gifting.
What’s the best way to shape truffles neatly?
I use a small spoon or melon baller for even portions, then roll quickly between my palms.
Can I coat them with something other than chocolate?
Yes, I sometimes use desiccated coconut, chopped nuts, or icing sugar for variety.
How do I package them for gifts?
I place them in small paper cases and box them up, keeping them chilled until gifting.
Conclusion
These Rum and Raisin Truffles are an indulgent homemade treat that’s simple to make yet wonderfully elegant. I love how the soft, rich chocolate filling pairs with the sweetness of raisins and the smooth coating of grated chocolate. Perfect for holidays, gifts, or after-dinner treats, they’re little bites of pure joy that never fail to impress.
Rich, decadent Rum and Raisin Truffles made with dark chocolate and sweet raisin syrup. These luxurious, bite-sized treats are perfect for gifting, entertaining, or indulging yourself — smooth, chocolatey, and irresistibly elegant.
Ingredients
1/4 cup Raisin syrup
1/3 cup Raisins, finely chopped
300 g Good-quality dark chocolate
1/3 cup Thickened cream
Instructions
Combine raisin syrup and chopped raisins in a small saucepan over low heat. Simmer gently, then remove from heat and set aside for 30 minutes to soak.
Chop 200 g of dark chocolate and finely grate the remaining 100 g. Set grated chocolate aside for coating.
Heat the cream in a small saucepan until just simmering, then pour it over the chopped chocolate. Stir gently until smooth and glossy.
Stir the raisin mixture into the melted chocolate until fully combined. Allow to cool slightly, then cover and refrigerate for at least 4 hours or overnight until firm.
Once set, roll small spoonfuls of the mixture into balls and coat each truffle in the grated chocolate.
Place truffles on a lined tray and refrigerate for 1 hour to firm up. Serve at room temperature or package as gifts.
Notes
Use milk or white chocolate for a sweeter version.
Add chopped nuts such as hazelnuts or almonds for texture.
For a vegan option, use coconut cream and dairy-free chocolate.
Roll truffles in cocoa powder, nuts, or coconut for variety.
Chill for at least 4 hours to achieve the perfect rolling texture.
Store in the fridge for up to 2 weeks or freeze for up to 2 months.
