We are making chocolate fit for adults using lots of rum-soaked raisins and roasted walnuts. My favorite fillings make these chocolates so delicious. This is easy to make so you should try it out.
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 20 minutes |
| Chilling in the fridge is not included in cook time. |
| Servings |
pieces
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| Translator | Get Francis Mug |
|
Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
40 g Couverture Chocolate about 65% cocoa content, substitute: a regular chocolate bar 80 g Castella or regular sponge cake 1 tsp Cocoa Powder 20 g Rum-Soaked Raisins substitute: regular raisins or candied orange peel 20 g Roasted Walnuts unsalted 1 tbsp Heavy Cream 1/2 tbsp Rum optional
Coating
Cocoa Powder Coconut Powder lightly roasted at 100 °C/210 °F for 1 minute, it will easily burn so keep your eyes on it. Matcha Green Tea Powder Sprinkles
Kitchen Tools
Parchment Paper or wax paper Food Preparation Gloves Plastic Bags
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, add your favorite type of cream to the shredded dark couverture or regular chocolate bar.
- Melt the chocolate using steam. The chocolate will gradually melt in the bowl heated with steam.
- When the chocolate is almost melted, tear the castella or regular sponge cake into pieces and place them in a food processor.
- Shred the castella into fine pieces. You can also shred it with a knife or tear it into fine pieces.
- Next, chop the rum-soaked raisins into fine pieces.
- Likewise, chop the unsalted roasted walnuts into fine pieces.
- When the chocolate is completely melted, remove the bowl from the steam. Then, gently mix the chocolate.
- Now, add the castella, cocoa powder, rum and the raisins and walnuts.
- Combine the mixture evenly.
- Now, divide the chocolate mixture into 10 pieces. Using a scale will help to keep the size consistent. One piece should be about 17g (0.6 oz).
- And now, with the cookie cutter, shape 3 pieces into heart-shaped chocolates.
- Then, shape the rest of the pieces into balls. Thoroughly chill the chocolate in the freezer or fridge.
- And now, let’s coat the chocolates. Place the cocoa powder into a plastic bag. Coat the heart-shaped chocolate with the powder evenly in the bag. Place it onto a plate covered with colorful sprinkles.
- Likewise, coat each piece with the matcha and coconut powder.
- Now, they are ready to serve.
How to make Rum-Soaked Raisins
- Rinse the raisins with hot water and remove the water thoroughly. Place them in a clean jar, pour in the rum until it almost covers the raisins and let them soak for about 1 week.
Recipe Notes
The rounded pieces can be also coated with the cocoa, matcha or coconut powder and stored in a truffle box, making them suitable for a present.
If the cocoa or matcha powder is darkened with moisture, please coat it again.
