Photography: Con Poulos / Styling: Steve Pearce
Indulge in ice-cream chocolate rum and raisin truffles – they’re pure decadence. Combining the nostalgic charm of rum-soaked raisins with the creamy sweetness of ice-cream, these bite-sized treats offer a luxurious twist on a classic dessert. Each truffle delivers a smooth, velvety centre enriched with subtle hints of rum, perfectly balanced by a rich chocolate coating. Ideal for festive gatherings, special occasions, or simply satisfying a sweet craving, they’re as elegant as they are easy to enjoy. Prepare to elevate your dessert game with a treat that’s both sophisticated and delightfully comforting.
For more Christmas desserts, check out our collection. For another truffle recipe, try these almond brittle truffles. For more chocolate desserts, check out our round-up.
Ingredients
Method
Place raisins and rum in a small bowl. Set aside to soak for 24 hours. The next day, line 2 large baking trays with non-stick baking paper and place in the freezer to chill.
Place ice-cream in a bowl with soaked raisins and biscuits and, working quickly, mix to combine. Spoon into a loaf tin and freeze for 2 hours, or until just set.
Scoop the ice-cream into 1-teaspoon-sized balls. Place on the trays and freeze for 1 hour or until firm.
Mix the melted cooled chocolate with oil. Place cocoa powder on a tray. Working quickly, insert a toothpick into each truffle. Dip the truffles in the melted chocolate, allowing any excess to drip off and reserving the remaining chocolate. Push off the toothpick and into the cocoa powder. Toss to coat. Return to the freezer for 10 minutes or until set.
Tip Truffles keep in the freezer for up to 2 months.
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