How to make Chocolate Rum & Raisin Truffles:
Quantity for casing |
Ingredients |
| 2 Tablespoon |
Dark rum |
| 50g (2oz) |
Raisins |
| 110g (4oz) |
Sponge cake, crumbled |
| 110g (4oz) |
Digestive biscuits, crushed |
| 50g (2oz) |
Ground almonds |
| 110g (4oz) |
Plain chocolate |
| 100ml (4floz) |
Double cream |
| |
Chocolate vermicelli or cocoa powder |
|
|
Method
Soak the rum and raisins for a few hours or overnight. Stir in the cake crumbs, biscuits and ground almonds. Melt the chocolate in a basin over a pan of hot water. Stir in the cream and cake mixture. Chill well. Form into balls and coat in vermicelli or cocoa powder.
Thanks to
Pam Richardson from the United Kingdom for submitting this Chocolate Rum & Raisin Truffles recipe.
Added on
27 June 2008.
|
