Ingredients Weight Measure
White baking chocolate, divided 1-3/4 lbs.
Heavy cream 1 cup
Raisins 1/4 cup
Rum 2 Tbsp.
TABASCO® brand Habanero Sauce 1 tsp.
Cinnamon, ground, for garnish as needed


  1. Chop or break 1-1/4 lbs. of the chocolate into small pieces and place in a heat-resistant bowl. Pour the cream into a heavy saucepan and bring to a rolling boil over a medium-high heat.
  2. Pour the cream over the chocolate and stir until all the chocolate has melted. Cover the mixture and place in the refrigerator overnight to set. The filling should be firm like frosting.
  3. Place the raisins in a bowl, pour the rum and TABASCO® Habanero Sauce over them, and toss lightly to coat. Soak the raisins for 30 minutes to plump and then drain off any liquid that accumulates. Remove the filling from the refrigerator and fold in the raisins.
  4. Line a cookie sheet with wax paper and drop tablespoons of the filling onto the pan. Cool the filling in the refrigerator until firm.
  5. Place the remaining chocolate in the top of a double boiler or small saucepan over simmering water. Stir the chocolate continuously until melted.
  6. Dip the chilled filling in the chocolate to cover and place back on the cookie sheet. Place the pan back in the refrigerator to firm again. Sprinkle the truffles with the cinnamon before serving.

Yield: 60 servings