Recipe | Rum and Raisin Chocolate Truffles

Especially festive and always on our Christmas table! Read the recipe in the Cambridge Independent. This recipe of Rum and Raisin Chocolate Truffles makes 25 truffles. Can be prepared a few days before and kept in a cool place to let the rum infuse the chocolate.

Ingredients:

• 30g raisins
• 20ml dark rum
• 120g milk chocolate, cut into pieces
• 40g bitter dark chocolate (70%) cut into pieces
• 1 tsp water
• 15g granulated sugar
• 40ml sweet condensed milk
• 15ml liquid glucose
• 50g salted butter, softened
• 20g cocoa powder or desiccated coconut powder

Method:

• Soak the raisins in the rum for at least an hour, but better overnight.
• Melt the milk and dark chocolate in a bain marine or a basin suspended over a small saucepan of simmering water.
• Put the water and sugar in a saucepan and bring to the boil, then ass the condensed milk, glucose and softened butter.
• Mix well before stirring in the melted chocolate and soaked raisins.
• Beat everything together and then leave in the refrigerator for 24 hours until set.
• The next day, using your hands, divide the chocolate mixture into 25 pieces and roll each into a small ball about the size of a grape.
• Dust lightly with cocoa powder or desiccated coconut powder for the full Bounty!
• Store in a container in the refrigerator. Take them out of the fridge an hour before serving.
• Serve the Rum and Raisin Chocolate Truffles at the end of a meal with coffee or as a treat with your Christmas morning tea!
• If you want something different from the traditional turkey at Christmas, try our Roast Rib of Beef with Bearnaise sauce with the Potato and Bacon Terrine.