Rum Raisin Truffles

1. 1

   In a microwave-safe bowl, toss all raisins with rum. Microwave, covered, on high for 30 seconds; cool slightly.

2. 2

   Place chocolate in a shallow bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir until smooth, then stir in raisins. Press plastic wrap onto surface of chocolate mixture. Cool to room temperature or until firm enough to shape.

3. 3

   With cocoa-dusted hands, shape chocolate mixture into 1-in. balls. Place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until very firm, about 30 minutes.

4. 4

   For coating, in top of a double boiler or a metal bowl over barely simmering water, melt chocolate and shortening; stir until smooth. Dip truffles in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until set. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.