Decadent Raisin Truffles

For special occasions…and gift giving.


  • 1/2 cup Sun-Maid Natural Raisins
  • 2 tablepsoons orange-flavored liqueur
  • 8-ounces semi-sweet chocolate chips
  • 1 tablespoon butter
  • 1/2 cup warmed whipping cream
  • 1 egg yolk
  • 3/4 teaspoon vanilla extract
  • Finely chopped walnuts or unsweetened cocoa powder or melted chocolate
  • Directions:

    In food processor or blender jar, COMBINE raisins and liqueur.
    TURN off and on to coarsely chop raisins; set aside.
    In heavy saucepan over low heat, MELT chocolate and butter.
    COMBINE whipping cream, egg yolk and vanilla; gradually blend into chocolate mixture.
    STIR in raisin mixture.
    PLACE mixture over ice water; stir until completely cool and slightly thickened.
    BEAT 20 to 30 seconds.
    COVER; refrigerate until firm.
    FORM mixture into 30 small balls; roll each in finely chopped walnuts or cocoa powder.
    Or, to dip in melted chocolate, REFRIGERATE balls until chilled.
    DIP balls one at a time, turning to coat all sides.
    PLACE on waxed paper.
    LET stand until chocolate is set.

    Makes 30 truffles.