Rum and raisin truffle

Rum and raisin truffle. A dark, rich and irresistible truffle. A mature Christmas candy with an irresistible taste.

Makes about 20

40 min. + 2 hours in the fridge

Rating (2 ratings)


60 g raisins
45 ml rum
175 g dark chocolate
75 ml whipping cream
60 g Dansukker Dark Muscovado Sugar
15 g butter

cocoa powder


Chop the raisins coarsely and put them in a bowl. Add the rum and leave to soak for about 1 hour.

Chop the chocolate. Bring the cream and muscovado sugar to the boil in a saucepan. Remove the pan from the heat, add the chocolate and butter and stir to a smooth paste. Stir in the rum-soaked raisins.

Refrigerate for 1 hour until firm. Dust your hands with cocoa powder and roll the mixture into truffles. In the end, dust a little cocoa powder on top. Store in the fridge.

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