Nut-Free Rum and Raisin Chocolate
Indulge in the rich decadence of Nut-Free Rum and Raisin Chocolate, a sophisticated twist on the classic treat that's perfect for rum aficionados and chocolate lovers alike. This recipe combines the bold flavors of 70% dark chocolate with plump rum-soaked raisins, a hint of vanilla, and a subtle touch of sea salt for a perfectly balanced, nut-free dessert. Using a simple double boiler technique to melt the chocolate and butter ensures a glossy, velvety texture, while the overnight soaking of raisins infuses them with intense notes of dark rum for maximum flavor. With just 15 minutes of cooking and minimal effort, this elegant chocolate is perfect for dinner parties, gifting, or savoring during a cozy night in. Cut into bite-sized squares and store them in the fridge for up to two weeks of indulgence. Perfect for keyword searches like "nut-free chocolate recipes" or "rum and raisin desserts," this luxurious confection is sure to become a new favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Dark chocolate (70% cocoa)
- 100 grams Raisins
- 60 milliliters Dark rum
- 15 grams Butter
- 1 pinch Sea salt
- 1 teaspoon Vanilla extract
Instructions
Place the raisins in a small bowl and pour over the dark rum. Allow the raisins to soak for at least 2 hours, or overnight for a more intense flavor.
Line a 20cm (8-inch) square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a heat-proof bowl, place the dark chocolate and butter. Set the bowl over a saucepan of simmering water (double boiler technique), making sure the bottom of the bowl does not touch the water.
Stir the chocolate and butter gently until completely melted and smooth, then remove from heat.
Drain the soaked raisins, reserving the leftover rum for another use or to add a bit later to the chocolate.
Stir the raisins, a pinch of sea salt, and the vanilla extract into the melted chocolate. If desired, you can add a tablespoon of the reserved rum to enhance the flavor.
Pour the chocolate mixture into the prepared pan, spreading it evenly with a spatula.
Tap the pan gently on the counter to remove any air bubbles and ensure the mixture is evenly distributed.
Place the pan in the refrigerator and chill for at least 2 hours until the chocolate has fully set.
Once set, remove the chocolate from the pan using the parchment overhang and place it on a cutting board.
Cut into 16 pieces and store in an airtight container in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 125.8 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 2544 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
