Rum & raisin chocolate truffles

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Rum & raisin chocolate truffles recipe

Rum & raisin chocolate truffles are an indulgent treat and so easy to make at home. You can roll these in cocoa powder as I have done, coconut, chopped nuts, or a combination of these. You could also dip them in melted white, milk, or dark chocolate.

Cocoa powderThe rum soaks into the raisins giving these chocolates a lovely boozy flavour, but they are still fairly mild. Next time I might ramp this up a bit more. The fruity raisins echo the fruitiness of the 70% dark chocolate so beautifully you might even want more of that. Play around to see what suits you. They make a perfect gift.

I’m rather obsessed with these rum & raisin truffles and have been nibbling away at these since Easter. They last for ages in the fridge.

What are chocolate truffles?

Chocolate truffles are essentially confectionary made when cream and melted chocolate are mixed together to form a ganache. The ganache firms up and can be rolled or cut into a variety of shapes. Flavours can be added to this mixture before being finished off as per above.

They are so easy to make!

Rum & raisin chocolate truffles recipe

Rum & raisin chocolate truffles

Delicious and easy to make rum and raisin chocolate truffles.
Print Recipe
Rum & raisin chocolate truffles recipe
Prep Time:10 minutes


  • 1/3 cup raisins chopped
  • 3 Tbsp dark rum
  • 300 gms dark chocolate preferably with 70% chocolate solids
  • ½ cup heavy cream
  • ½ cup cocoa powder for rolling


  • Place the chopped raisins in a bowl with the rum and mix. Allow this to soak for a couple of hours or overnight.
  • Break the chocolate into pieces and place it in a double boiler over simmering water. Ensure the bottom of the bowl does not touch that base.
  • Heat the cream in the microwave until hot but not boiling then add it to the melted chocolate. Mix briefly until smooth then remove from the heat and fold through the rum-soaked raisins.
  • Allow the mixture to cool at room temperature for around 20 minutes then place in the fridge to firm up.
  • Scoop out teaspoons of the firm chocolate ganache and roll in your hand then roll on the cocoa powder. If the mixture becomes too firm, allow it to stand at room temperature until it softens slightly.
  • *Tip, roll a few in desiccated coconut if you like to create white balls or dip them in melted white chocolate. Alternatively use chopped nuts or sprinkles.
Author: Sam Linsell


More chocolate recipes:

Toffee, salted pretzel, and chocolate bark

Chocolate marshmallow sweetie pies

The best chocolate & Nutella brownies

Chocolate fondant with Lindt Lindor

Double chocolate chip skillet cookie

The best chocolate cake in the world by Ina Garten

Air fryer chocolate chip cookies

My best ever baking recipes on Drizzleanddip




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