Christmas Rum ‘n’ Raisin Truffles

Perfect for Christmas drinks or box them as a lovely gift.

Click here for ‘How to melt and temper chocolate’.

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  • 1.
    To make the ganache
    Soak the raisins in the rum for 2 hours or overnight.
  • 2. Place the cream and chocolate into a small saucepan and melt over a low heat, stirring continuously until combined.
  • 3. Add the soaked raisins and mix well.
  • 4. Pour the mixture into a bowl lined with cling wrap, cover and place into a refrigerator to set.
  • 5.
    To roll the truffles
    Once set, take the ganache out of the refrigerator and allow it to come to room temperature.
  • 6. Take even sized spoonfuls of the ganache and with clean hands, roll the ganache into balls the size of a small walnut. Place them onto a sheet of baking paper.
  • 7.
    To dip and decorate the truffles
    Divide the remaining dark chocolate into one third and two thirds. Follow the tempering method to melt and temper the chocolate - link above.
  • 8. Place a ball into the tempered chocolate and using a dipping swirl or fork, lift the ball out, shake off the excess chocolate and place onto a clean sheet of baking paper. Repeat with all the balls.
  • 9. Melt and temper the white chocolate. Cut the cherries in half.
  • 10. Spoon a little of the white chocolate onto the top of the truffles.
  • 11. Top with a cherry half.

About The Author


Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...