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. Created for Divine by renowned food writer Sue Ashworth.
- 24 large raisins
- 2 tbsp rum
- 175g (6 oz) Divine 70% Dark Chocolate, broken into pieces
- 50g (2 oz) golden caster sugar
- 25g (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
- 15g (1/2 oz) Divine Cocoa Powder
- 50g (2 oz) Divine White Chocolate, finely grated
- 50g (2 oz) Divine Milk Chocolate, finely grated
- Try using Marsala instead of rum for soaking the raisins and using in the truffle mixture.
Preparation & Quantity:
Makes approximately 24 chocolates
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.