Intense chocolate mouthfuls from Sue Ashworth - mmmmm!

The inside secret of these truffles lies with the rum-soaked raisins in the centre. They are rolled in three coatings for a pretty effect - Divine Cocoa Powder, grated Divine White Chocolate and grated Divine Milk Chocolate.  

24 large raisins
2 tbsp rum
175 g (6 oz) Divine 70% Dark Chocolate, broken into pieces
50 g (2 oz) golden caster sugar
25 g (1 oz) butter
2 egg yolks
1/2 tsp vanilla extract
1 tbsp rum
2 tsp single cream
40 g (1 1/2 oz) cake or biscuit crumbs

To Decorate:
15 g (1/2 oz) Divine Cocoa Powder
50 g (2 oz) Divine White Chocolate, finely grated
50 g (2 oz) Divine Milk Chocolate, finely grated  

The day before you plan to make the truffles, put the raisins into a small bowl and add the rum. Cover and soak overnight.  

Melt the chocolate in a medium bowl placed over a pan of gently simmering water. Add the sugar and butter and stir until melted and smooth. Stir in the egg yolks, vanilla extract, rum and cream. Heat gently, stirring constantly, for 2 minutes. Add the cake or biscuit crumbs. Beat the mixture well and then set aside to cool. Chill until firm enough to handle.  

Form the mixture into about 24 balls, encasing a rum-soaked raisin in the centre of each one. To decorate them, roll eight in cocoa powder, eight in grated white chocolate and eight in grated milk chocolate. Place in sweet cases and store in a cool place ready for packing into attractive boxes to give as gifts or to sell at Christmas fetes.

Makes approximately 24 chocolates  

Cook's Tip from Sue Ashworth: Try using Marsala instead of rum for soaking the raisins and using in the truffle mixture.