Divine Raisin Rum Chocolate Truffles
Over a year ago
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Ingredients
- 100g Fairtrade Plain Chocolate
- 50g Icing Sugar
- 50g Finely Chopped Raisins
- 50g Trifle Sponge Fingers (finely crushed)
- 2 Tblsps Rum
- 2 Tblspns Sieved Apricot Jam
- 50g Chocolate Vermicelli
- 1 Lvl Tblspn Soft Butter
Accompaniment
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Description
We only ever make these for Christmas they're easy to make and store for ages (as long as they're well hidden)
Method
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1
Break and melt the Chocolate in a bowl over a pan of hot water then remove
Mix in the Rum and Crushed Sponge fingers add the Butter along with the Icing Sugar and Raisins. Mix the ingredients well to form a warm dough.
Using the palms of your hands roll 12 to 14 balls out of the dough
Brush each one with the Jam to coat the Truffles with Chocolate Vermicelli (A cocktail stick is useful in holding the truffles.) Put them in paper cases (as shown) amd cool them in the fridge
Chef's Tips
I weighed each piece at 20g before forming the balls.
It's a bit fiddley and you probably need digital scales to do this but they do turn out the same size
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