If you have nut allergies or guests who do, these truffles can also be covered in cocoa powder, or for a unique touch, make the caramel without the nuts and allow to cool on a buttered piece of aluminum foil. The caramel can be cut into small pieces and ground in a food processor just as you would have done with the caramelized nuts, but without worries for those with nut allergies!
Makes about 24 truffles
Soak raisins in 1/4 cup rum for 2 hours.
Drain rum and pulse raisins in a food processor until it forms a paste.
Finely chop or grate the chocolate.
In a saucepan, melt the butter until fully melted, add the finely chopped chocolate. Gently stir the mixture until all the chocolate has melted and it is smooth. Stir in rum and raisin paste. Pour the ganache into a deep container. Put in refrigerator overnight to solidify.
Heat the sugar over moderate heat, keeping an eye on it.
Once the caramel starts browning at the edges, begin to drag the sugar towards towards the center to prevent any burnt spots.
When all the sugar has liquified, add rum (optional), butter and vanilla. Be careful as the caramel will splatter. Stir in the nuts. Turn out onto a greased piece of aluminum foil. Allow to cool completely.
Chop nuts or grind in a food processor until finely chopped.
Allow ganache to come to room temperature. Using a teaspoon or melon baller, scoop up room-temperature ganache.
With gloved hands, roll the balls between your palms to round them off.
Roll in chopped nuts or caramel as desired.
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