Rum and raisin chocolate truffles recipe

Rum and Raisin Chocolate Truffles recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Rum and raisin chocolate truffles recipe, recipe Rating: 4.7
Number of votes:108 

Ingredients

2 tbsp	dark rum
50 g	raisins
110 g	sponge cake, crumbled
110 g	digestive biscuits, crushed
50 g	ground almonds
110 g	plain chocolate, 70% cocoa solids plus
100 ml	double cream
	chocolate vermicelli and cocoa powder, to coat

Instructions

Soak the raisins in the rum for a minimum of 2 hours, preferably overnight. Stir in the cake and biscuit crumbs and almonds.

Melt the chocolate in a bowl over hot water. Stir in the cream and cake mixture and chill well.

Form into balls about 1-inch, 25mm balls and coat in chocolate vermicelli and cocoa powder in equal quantities, or use one coating for all.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a