Dark Rum & Raisin Truffles
Makes 50 tapas portions
- 125ml raisins
- 62,5ml rum
- 80ml cream
- 250g dark chocolate, chopped
- cocoa powder
- Place the raisins into the rum and soak for a few minutes. Heat the cream in a small saucepan and when the mixture just comes to the boil, remove from the heat.
- In a bain marie, place your chocolate in the top bowl and pour over the hot cream. Turn off the heat, allow the chocolate to melt. When the chocolate is completely melted add the soaked raisins, then pour the mixture into a container and place in the refrigerator to set, overnight if possible. When set, using a Parisienne scoop (melon baller), roll truffle balls. Dust the truffles with cocoa powder.
- Variation: Candied peel and spiced truffles is a nice variation. Simply replace the rum and raisins with 80ml candied peel, 15ml cinnamon powder, 5ml mixed spice and 2.5ml ginger powder.
Wine suggestion: Waterford Heatherleigh