Guittard, legendary Bay Area chocolate maker, offers fine chocolate for cooking, baking and chocolate making at fine food stores and also online.
By Guittard
Milk Chocolate Rum Raisin Truffles are delicious with a cup of coffee.
Yield: 16-20 one-inch (2.5cm) truffles
Ingredients
1 1/2 tbsps. raisins, chopped
1 tbsp. rum
1 cup (6 oz./170g) Guittard Real Milk Chocolate Chips
3 tbsps. heavy cream
1 tbsp. unsalted butter
1/2 cup unsweetened cocoa powder
Method
Combine raisins and rum in small bowl. Soak for at least 1 hour.
Melt chips, cream and butter in top of double boiler over low heat, stirring constantly until melted and smooth. Remove from heat; stir in rum-raisin mixture. Refrigerate at least 4 hours or until firm enough to handle.
Shape into one inch balls using a scoop or teaspoon and roll in cocoa to coat surface. Store in refrigerator until ready to serve.
Microwave instructions: Combine chips, cream and butter in 1quart microproof bowl. Heat at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute initially, then at 30 second intervals until melted and smooth. Proceed as directed above.
Recipe by Guittard. Photo by Ecole Chocolat. All rights reserved.
By Guittard
Milk Chocolate Rum Raisin Truffles are delicious with a cup of coffee.
Yield: 16-20 one-inch (2.5cm) truffles
Ingredients
1 1/2 tbsps. raisins, chopped
1 tbsp. rum
1 cup (6 oz./170g) Guittard Real Milk Chocolate Chips
3 tbsps. heavy cream
1 tbsp. unsalted butter
1/2 cup unsweetened cocoa powder
Method
Combine raisins and rum in small bowl. Soak for at least 1 hour.
Melt chips, cream and butter in top of double boiler over low heat, stirring constantly until melted and smooth. Remove from heat; stir in rum-raisin mixture. Refrigerate at least 4 hours or until firm enough to handle.
Shape into one inch balls using a scoop or teaspoon and roll in cocoa to coat surface. Store in refrigerator until ready to serve.
Microwave instructions: Combine chips, cream and butter in 1quart microproof bowl. Heat at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute initially, then at 30 second intervals until melted and smooth. Proceed as directed above.
Recipe by Guittard. Photo by Ecole Chocolat. All rights reserved.