For these you need:
250ml cream
400g dark choc
25g butter
1 cup raisins
125 ml dark rum (jamaican if you have it)
Finely chop the raisins and soak in the rum for 2-3 hours
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(yes, only one bowl is the raisins, bowl two will be discussed in the next truffle recipe)
Put the cream and butter in a small saucepan and bring to the boil.
Mix in with your dark choc (you probably won’t need to zap the mixture to help melt the choc this time, but if you do, remember 20s bursts)
Strain out your raisins with a spoon and add to the chocolate mix
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Mix the raisins through then add some of the remaining rum until you have your choc mixture with just the right amount. This is personal preference here
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Put into the fridge to set for about 8 hours. Then roll teaspoonfuls into truffles. Put them back into the fridge (or freezer) to harden.
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Then coat with dark choc.
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And enjoy. Nom nom.
(for more hints visit truffle making 101)
