Monday, February 6, 2012

Rum Raisin Chocolate Truffles

These truffles are so good with coffee after dinner...or any time really.

150 grams dark chocolate, chopped or dark chocolate melts
100 grams milk chocolate (I use Whittaker’s milk chocolate), chopped
1/3  cup cream
4-5 teaspoons dark rum
¼ cup ground plain sweet biscuits
¼ cup raisins, chopped
Good quality cocoa powder to coat


Warm the cream in the microwave on high for 15-20 seconds.

Place chocolate melts, chopped milk chocolate in a heat proof bowl. Add warm cream and stir - the chocolate should melt. You can also put the bowl over a saucepan of hot water until the chocolate just melts - but make sure that the bowl does not touch the water and the water is not too hot or boiling. 

Remove from heat and keep stirring until it is smooth and glossy. Mix raisins with ground biscuits so that the raisins do not lump together and add the mixture to the ganache. Add rum and stir to combine. Cool and rest in the fridge for about an hour or until it is firm to the touch and easy to handle. Scoop up with a teaspoon and roll into small balls and roll them in cocoa powder until they are completely coated. Refrigerate until half an hour before use.

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