Chocolate Rum and Raisin Truffles

Ingredients

• 225 g (1½ cups)chopped raisins
• 30 ml (2 tbsp)dark rum
• 2 packetsNESTLÉ PLAISTOWE Premium Dark chocolate, melted
• 1 can (395 g)NESTLÉ Sweetened Condensed Milk
• 125 g (1 cup)chopped toasted mixed nuts

Instructions

1. 1

   Soak the raisins

   Combine the chopped raisins and dark rum, then leave to stand for 10 minutes.

2. 2

   Mix the truffle base

   Combine the melted PLAISTOWE rich dark chocolate and sweetened condensed milk, then stir in the raisins. Refrigerate the mixture for about 15 minutes, until just firm.

3. 3

   Shape and coat

   Roll teaspoonfuls of the truffle mixture into balls, then roll each ball in the chopped toasted nuts to coat. Store in an airtight container in the refrigerator.

What are chocolate rum and raisin truffles?

Truffles are small, rich sweets shaped into balls and often finished with a coating. This version draws on the familiar pairing of chocolate, raisins and rum, with condensed milk making a smooth, sweet base.

The method is deliberately simple: soften the raisins in rum, chill the chocolate mixture until manageable, and finish with toasted nuts for contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 2g protein, 13g carbs, 4g fat.

The raisins and condensed milk provide most of the carbohydrates, while the chocolate, nuts and condensed milk contribute fat; the nuts and chocolate also provide some protein. Pair a few truffles with fresh fruit or serve them after a meal with a lighter main to balance the plate.

Why the ingredients work

Dark chocolate: its deep cocoa flavour balances the sweetness of condensed milk and raisins. Melt it before combining so it blends evenly into the base.

Raisins and rum: the brief soak gives the dried fruit a little time to take on the rum’s flavour. Stir the raisins into the chocolate mixture so they are distributed through the truffles.

Toasted nuts: chopped nuts add a crisp outer layer against the soft centre. Keep the pieces small enough to cling to the rounded truffles.

Getting the mixture firm enough

Chill the mixture for about 15 minutes, as directed, and check that it is just firm before shaping. It should hold together when rolled without being hard to scoop.

If it still feels too soft, return it to the refrigerator briefly and check again; a very firm mixture can be harder to roll smoothly.

Shaping and coating

Even portions: use teaspoonfuls of mixture so the truffles are similar in size and easy to serve. Roll them gently between your hands rather than pressing them hard.

Nut coating: roll each ball in the chopped toasted nuts soon after shaping, while its surface is still soft enough for the pieces to stick.

Serving and timing

The stated preparation time is 30 minutes, including the 10-minute raisin soak and roughly 15-minute chill. Allow a little extra time if you need to shape the mixture in several batches.

Serve the truffles chilled or let them stand briefly at room temperature for a softer bite. They work well alongside coffee or as part of a mixed dessert platter.

Keeping the texture right

The centre is intended to be soft and fudgy, while the nut coating supplies crunch. Keep the finished truffles in an airtight container in the refrigerator to help them hold their shape.

If the nuts stop adhering, gently press them onto the surface rather than rolling the truffles forcefully, which can distort their shape.

Recipe notes & tips

• Chop the raisins and nuts into even, small pieces for a more consistent texture.
• Measure the rum before adding it so the raisin mixture does not become overly wet.
• Let the melted chocolate cool slightly before mixing it with the condensed milk.
• Chill the mixture only until just firm, then shape it while it is still pliable.
• Keep the truffles covered in the refrigerator between serving times.

Variations

• Use orange zest: stir finely grated zest into the chocolate mixture for a citrus note.
• Change the nuts: coat the truffles in chopped toasted hazelnuts or almonds.
• Skip the rum: soak the raisins in warm water, then drain them well before mixing.
• Add spice: mix a small pinch of cinnamon into the truffle base.
• Try a cocoa coating: roll the shaped truffles in cocoa powder instead of nuts.

Common mistakes to avoid

• Skipping the soak: give the raisins the full 10 minutes in the rum so they can take on its flavour.
• Rolling too soon: chill the mixture for about 15 minutes and wait until it is just firm enough to handle.
• Over-chilling: if the mixture becomes hard, leave it briefly at room temperature until it can be scooped.
• Making uneven portions: use teaspoonfuls for truffles that shape and chill more consistently.
• Loose nut coating: roll each ball in the nuts while the surface is still soft, pressing gently if needed.

How to store

Store the truffles in an airtight container in the refrigerator, as directed. Keep them chilled until serving; the recipe does not specify a storage duration.

Frequently asked questions