Divine Rum & Raisin Chocolate Truffles

Prep Time

overnight

Makes

Approximately 24 chocolates

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.

Ingredients

For the truffles
  • 24 large raisins
  • 3 tbsp rum
  • 175g (6oz) Divine 70% Dark Chocolate, broken into pieces
  • 50g (2oz) golden caster sugar
  • 25g (1oz) butter
  • 2 egg yolks
  • 1/2 tsp vanilla extract
  • 2 tsp single cream
  • 40g (1 1/2oz) cake or biscuit crumbs
To decorate
  • 15g (1/2oz) Divine Cocoa Powder
  • 50g (2oz) Divine White Chocolate, finely grated
  • 50g (2oz) Divine Milk Chocolate, finely grated
Cook's Tip:
  • Try using Marsala instead of rum for soaking the raisins and using in the truffle mixture.

Method

1

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

2

Melt the chocolate in a medium bowl placed over a pan of gently simmering water.

3

Add the sugar and butter and stir until melted and smooth. Stir in the egg yolks, vanilla extract, rum and cream.

4

Heat gently, stirring constantly, for 2 minutes.

5

Add the cake or biscuit crumbs.

6

Beat the mixture well and then set aside to cool. Chill until firm enough to handle.

7

Form the mixture into about 24 balls, encasing a rum-soaked raisin in the centre of each one.

8

To decorate them, roll eight in cocoa powder, eight in grated white chocolate and eight in grated milk chocolate.

9

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.