Chocolate Truffles

1. 1

   Soak the cake crumbs in the chocolate powder and water, put one side.

2. 2

   In a separate bowl melt the broken chocolate pieces over a pan of hot water.

3. 3

   Remove from the heat and beat in the icing sugar until smooth and fold in the chopped raisins and cake crumb mixture.

4. 4

   Knead together lightly until smooth.

5. 5

   Break off walnut sized pieces and brush with the warmed apricot jam.

6. 6

   Roll each piece in the chocolate vermicelli put on a plate and place in the fridge for about 20 minutes.

7. 7

   When firm put into small sweet cases.

* Per serving · 4 servings · Values may vary.

No additional tips available.