Monthly Raisin Recipes by Sam Linsell

Chocolate truffles are an indulgent treat and so easy to make at home. You can rolls these in cocoa powder, coconut, sprinkled or chopped nuts. The rum soaks into the raisins giving these chocolates a lovely boozy flavour.


1/3 cup raisins, chopped
3 Tbsp dark rum
300gms 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 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 them 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 to firm, allow it to stand at room temperature until it softens slightly.

*Tip, roll a few in desiccated coconut if you like that and to create white balls, or dip in melted white chocolate. Alternatively use chopped nuts or sprinkles.