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Chocolate Rum & Raisin Truffles

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.

 

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