Rosie is on an oven-less roll. I'm making rum truffles today and presenting them three different ways - rolled in turbinado sugar, rolled in crushed pecans, and rolled in coconut.
Rum Raisin Truffles 1/2 cup heavy cream 26 1/2 ounces Ghirardelli bittersweet chocolate chips, divided 1 TB butter 1/8 cup raisins 1/4 cup dark rum
Heat cream in double boiler and add 12 1/2 ounces chocolate and butter. Stir until chocolate is melted and smooth. Place rum and raisins in bowl of mini-processor and process until raisins are finely minced. Stir the raisin mixture into the chocolate mixture and chill. Form into balls and chill. Nuke the remaining chocolate with 1 TB Crisco and stir until smooth and glossy. Scoop balls of the rum raisin mixture and coat in melted chocolate. I had a plate of turbinado sugar, a plate of crushed pecans, and a plate of coconut and I set the coated balls on the plates. Refrigerate to harden. I had chocolate leftover, and I used that to drizzle over top of the chilled balls.
I adapted this recipe from something Ina Garten was making the other day. There's a caveat that comes with the recipe: A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Well, Rosie's here to tell you it works and it's even better with my little extras. Apparently, Ina did have some input on the recipe. She recommended using the "good rum" and that would be "Mount Gay." I kid you not. She probably had Brokeback Mountain on in the background.
Process the rum and raisins ...
... until well minced.
I set a heat-proof bowl in a pan of simmering water. I heated the cream, then added in the chips.
And in butter and stir to mix ...
... until smooth and shiny.
Pour in rum raisin mixture.
Cover and chill.
Beau is happy in the Hawthorne Household. There are so many new smells and good things to eat. Would you look at that picture? Middle Hawthorne is washing dishes! That hi-faluttin' edumacation is finally paying off.
Take the remaining chocolate chips, add a tablespoon of Crisco, and nuke until melted and smooth. Drop chilled rum raisin balls in melted chocolate and roll up the sides of the bowl to get the excess off.
I have chopped/crushed pecans, turbinado sugar, and coconut. In case you're wondering, turbinado sugar is a coarse, natural brown sugar that is produced by partially refining sugar cane extract. Raw sugar is washed in a centrifuge until most of the molasses is removed.
I have turbinado rum raisin truffles, pecan encrusted rum raisin truffles, and coconut rum raisin truffles.
I had extra chocolate left over, so I drizzled the rest over top of the balls.