Chocolate rum and raisin truffles
These bite sized truffles make great gifts, especially at Christmas, as well as a sweet treat for parties or afternoon teas. If you want to go all out, dust with little fragments of gold leaf.
- 45 mins cooking
- Makes 30 Item
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Ingredients
Chocolate rum and raisin truffles
- 1/4 cup (60ml) cream
- 200 gram dark eating chocolate, chopped coarsely
- 1/4 cup (40g) finely chopped raisins
- 1 tablespoon dark rum
- 250 gram dark eating chocolate, melted
Method
Chocolate rum and raisin truffles
- 1Combine cream and chopped chocolate in small saucepan; stir over low heat until smooth. Stir in raisins and rum. Transfer mixture to small bowl, cover; refrigerate 3 hours or overnight.
- 2Working with a quarter of the chocolate mixture at a time (keeping remainder refrigerated), roll rounded teaspoons into balls; place on lined tray. Refrigerate until firm.
- 3Working quickly, rolls balls in melted chocolate. Place on lined tray; refrigerate truffles until firm.
Notes
If the truffle mixture starts to stick to your hands, wash them in very cold water and start again with cold, slightly damp hands.
