Rum and Raisin Truffles

1. 1

   Combine rum and raisins in a small saucepan.

2. 2

   Stand for 30 minutes, then stir over a low heat for 4-5 minutes until the raisins are soft and most of the liquid has been absorbed.

3. 3

   Transfer to a bowl.

4. 4

   Add sponge, coconut and cream.

5. 5

   Mix well.

6. 6

   Cover and refrigerate for 30 minutes until mixture is firm.

7. 7

   Roll into balls the size of large marbles.

8. 8

   Place on a plate and cover.

9. 9

   Refrigerate a further 30 minutes.

10. 10

    Break chocolate into pieces and place in a microwave-proof bowl.

11. 11

    Add oil.

12. 12

    Microwave on 50% power for 1 minute, then stir.

13. 13

    Repeat this step until chocolate is melted.

14. 14

    Dip truffles into the chocolate using a dipping stick or 2 teaspoons.

15. 15

    Allow excess chocolate to drain off truffle, then place on a foil-lined plate.

16. 16

    Leave in a cool place until set.

17. 17

    Transfer to an airtight container and store in refigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.