Chocolate Rum and Raisin Truffles
These are perfect for giving as a Christmas present.
2 Tablespoon Dark rum
50 Gram Raisins (2 oz)
110 Gram Sponge cake, crumbled (4 oz)
110 Gram Digestive biscuits, crushed (4 oz)
50 Gram Ground almonds (2 oz)
110 Gram Plain chocolate (4 oz)
100 ml Double cream (4 fl oz)
Chocolate vermicelli & cocoa powder
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.