Naturally sweet raisins are the secret ingredient in these luscious Dark Chocolate Orange Raisin Truffles.
This time of year is a bargain bonanza for bakers at the grocery stores. All of the essentials are on sale in preparation for holiday baking marathons. I personally have an obnoxious amount of flour, baking soda, baking powder and sugars lined up in my pantry. And, yes, I mean multiple kinds of sugar: dark brown, light brown, granulated, powdered, colored, flavored….you get the picture. We make a lot of treats around here.
In fact, it’s kind hard to imagine the holidays without some of our favorite sugar-laced goodies. So when California Raisins challenged us to come up with a holiday recipe that uses raisins as the primary source of sweetness, I knew we had our work cut out for us. I’ll let you be the judge, but I’ll go on record as saying that you won’t miss the extra added sugar in these decadent Dark Chocolate Orange Raisin Truffles.
Did I just say raisin truffles? Oh boy. My chocolate-loving husband just grimaced. But even the purist in the family came around rather quickly once he had a taste (or three)!
I get it; most people think of California Raisins as those wrinkly fruits you add to your trail mix. Yes, raisins are ideal for on-the-go snacking – something I feel good about giving my kids to munch on when we’re out running from activity to activity. But they are actually much more nutritious than just your average snack food, with zero fat, no cholesterol and a solid source of fiber and potassium.
Their biggest draw, however, is their naturally occurring sweetness. There is no added sugar here, which makes them really versatile for a variety of recipes, including these Dark Chocolate Orange Raisin Truffles. FYI, I soaked the raisins in a bit of orange liqueur before dumping them in my blender and folding that mixture into the melted chocolate mixture. Not a liqueur fan? Feel free to substitute orange juice for the liqueur.
Chocolate and orange is always a crowd-pleasing combination, and I’m betting your guests will have no idea that these truffles were made with raisins – that is, if they ever make it to the serving platter.
- 1/4 cup chopped California Raisins
- 1-2 tablespoons orange liqueur
- 8 ounces semisweet chocolate, coarsely chopped
- 4 ounces bittersweet chocolate, coarsely chopped
- 1/3 cup heavy cream
- 5 ounces bittersweet chocolate, coarsely chopped
- 3/4 teaspoon vegetable shortening or coconut oil
- Orange zest/peel, optional
To make the truffle filling:
- Place raisins and liqueur in a small bowl and let set for 15-20 minutes. Pulse in a blender until smooth and set aside.
- Combine chocolates and heavy cream in a medium saucepan. Warm over medium heat, stirring constantly until chocolate is melted and smooth. Let cool slightly before stirring in raisin mixture. Allow truffle filling to come to room temperature and then chill in refrigerator for up to 2 hours.
To assemble the truffles:
- Remove truffle filling from the refrigerator. Working quickly, scoop out truffle filling and roll into balls with your hands (size is up to you). Place truffles on parchment lined baking sheet. Refrigerate for another 30 minutes or overnight.
- Melt remaining chocolate and shortening in a small saucepan until smooth. Allow to cool slightly. Dip truffles into chocolate coating and return to parchment lined baking sheet. Garnish with orange zest, if desired.
Store coated truffles in the refrigerator. Remove 10 minutes before serving.