Rum Raisin Truffles

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Tasty?? These are "freakin" awsome! I have used several recipes over the years, these are not only easy, but dreamy. Proportions are bang on and the flavor of the rum is so subtle. I have a cleaning business and put truffles on the pillows before I leave. This is definitely my go-to truffle. Thank you Ina!! If there were 10 stars, you'd be there..........

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Tasty but very strong of rum. Next time I'd scale it down just a tad. You do have to make sure your dipping chocolate is not warm - just melted and cool in order to avoid melting your filling. I don't recommned refrigerating your truffles before dipping as it can cause them to crack once they reach room temperature after dipping. Messy but still very yummy!

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This should not be attempted if you don't know how to make professional candy!!!!!!! I am a good cook and can make pretty complicated dishes/ desserts. The chocolate covering seized 3 times on me with separate batches of tempered chocolate. The coating also melted the inside that I was trying to cover. If you even try to attempt this have a lot of patience and a lot of extra chocolate. You may want to freeze the inner mixture after you have made them into balls so they don't melt. Very disappointing!!!!

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I want to say that my end result came out amazing. I did make some changes after reading the reviews. Some people said that the rum was overpowering and I know how a little goes a long way so I switched the amounts for the raisins and the rum. This worked out perfect because we mince the raisins so I did not fear of having this raisin taste that over powered everything. I also, out of necessity, used milk chocolate on one batch and dark on the second. The dark came out harder to form into the balls but both were smooth, silky and just melted in your mouth. The other change I made, again out of necessity, was to use a 1/2 tsp measuring spoon and make smaller truffles, I ended with 70+ on the first batch and about 70 on the second. Bottom line, amazing recipe that is easy to follow. I made two chocolate cornucopias and I am making that the centerpiece facing one another with the truffles pouring out of both.

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OMG! just made these today. Yummy! I am in a hot part of Australia, so i had to put mine in the fridge to set - the filling and after for the coating. On the brighter side, my tempered chocolate stayed runny for the entire time while i coated the filling (lol I used cadbury cooking chocolate (milk and Aussie Bundaburg rum. Will make these over and over - they really hit the spot. Well done ladies x

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The Best Rum Raisin Truffles ever! Thanks for the wonderful recipe Brigette.

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it taste great, made twice. follew the step,no problem

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I have a question: I bought this organic heavy whipping cream from Trader joes, Is it gud to use for this recipe? Can i use silver foil paper instead of parchment paper to place the truffles??
Please help. I am trying to make this as a surprise for my fiancee

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I have made these twice now and they are unbelievably good. The truffle themselves are a little bit hard to handle but worth it. I think that a little less rum would help the setting up. I use Waterbridge Belgian Chocolate from Walmart. It is excellent and only $3.98 for 400 grams. (a pound is 450 grams This recipe goes into my must make for the holidays recipes.

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The Cuisinart Smart Stick Chopper Grinder attachment that Ina used is AWESOME and very easy to use and I bought mine at Costco for a lot less. Very useful in the kitchen.