Rum Raisin Truffles

Ingredients:

• 0.5 cups heavy cream
• 1 tbsp unsalted butter
• 730 g milk chocolate, chopped and divided
• 40 g raisins (about 2 tbsp)
• 1/4 cup dark rum

Preparation:

1. In a heatproof bowl set over a pan of simmering water, heat the cream until hot to the touch, but do not bring to a boil. Turn off the heat. Add the butter and 350 g of chocolate to the bowl with the cream. Stir until the chocolate melts.
2. Meanwhile, finely chop the raisins and combine them with the rum in a small bowl. Stir the raisin-rum mixture into the melted chocolate mixture, cover with plastic wrap, and let sit at room temperature for 6 hours or overnight.
3. The next day, use a very small ice cream scoop (4 cm in diameter) or two teaspoons to scoop the mixture and form balls. Place them on parchment-lined baking sheets. Refrigerate for at least 30 minutes.
4. Once the chocolate has cooled, place 280g of the remaining chocolate in a small glass bowl and microwave on high power for exactly 20 seconds.
5. Stir the chocolate and continue microwaving for 20 seconds, stirring constantly, until smooth and shiny. This will take 5 or 6 20-second bursts, depending on the power of your microwave.
6. Add the remaining 110g of chocolate and stir until smooth. The chocolate should be between 29°C and 32°C. If it's too cold, warm it slightly in the microwave. The mixture should be fluid.
7. Place the cooled ball in one spoon and the warm chocolate in the other and roll them together until the cooled ball is completely covered with warm chocolate (do not drop the balls into the chocolate or it will cool!).
8. Return the coated truffle to the parchment paper. Continue coating the balls with milk chocolate. Let stand at room temperature to allow the chocolate to set. Serve the truffles at room temperature.