Rum and raisin truffles
16 December 2020
- 120ml double cream
- 340g dark chocolate
- 15g butter
- 30g raisins, chopped
- 50ml dark rum
- cocoa powder for rolling
- Chop raisins and mix them with dark rum. Let it sit for 20 minutes.
- In a small saucepan heat cream until steaming. Remove from the heat and add chocolate. Let it melt for 1 minute then mix with a spatula until smooth. If there are still some chocolate solids left, heat gently, stirring constantly, until everything is melted. Add butter, and let it melt. Mix until smooth.
- Add raisins together with liquid and mix well. Transfer the truffle mixture to the bowl, cover with cling film and refrigerate for 6h or until set.
- Roll walnut-sized balls and roll them in cocoa powder. Store truffles in a fridge.