Rum and Raisin Truffles

An inspiration from the Cadbury fruit and nut chocolate slab.

RUM AND RAISIN TRUFFLES

  • 60g raisins
  • 30ml rum
  • 220g 70% dark chocolate, plus 70g for dipping
  • 80g milk chocolate
  • 50ml whipping cream
  • 30g butter
  • 50g pecans
  • 2 Tablespoons cocoa powder

METHOD

  1. Place the rum and raisins in a jar and let it soak overnight. Give it a good shake now and then.
  2. For the truffles, finely chop the chocolate, by blitzing it in a food processor.
  3. Heat the cream and butter, on the stove, until just below boiling point. Do not let it boil.
  4. Take the cream and butter off the heat and pour it all over the chocolate. Let sit for a minute, then stir to combine.
  5. Add in the raisins and pecans and let it set.
  6. When the truffle is set, scoop up a bit of the truffle and form a ball.
  7. Dip it into the remaining melted dark chocolate, then toss it in the cocoa powder.
  8. Let set for about 30 minutes, before dusting off the excess cocoa and serving.

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