Servings: 64
Equipment
- 20-cm square shallow baking tin
Ingredients
- 100 g raisins
- 1 ½ tbsp. dark rum
- 170 ml double cream
- 80 g raw cane sugar
- 180 g Willie’s Cacao Sambirano Madagascar 100% Cocoa Mass
- 20 g unsalted butter softened
- 80 g Willie’s Cacao Rio Caribe Venezuela 72% Dark Couverture Chocolate Chef’s Drops coffee nutty notes
- 80 g Willie’s Cacao Chulucanas Gold Peru 70% Dark Chocolate Bar coffee nutty notes, roughly grated.
Instructions
- Soak the raisins in the rum for 48 hours.
- Lightly oil or butter the baking tin and line with baking paper.
- Heat the cream and sugar in a saucepan over a moderate heat, stirring until the sugar has dissolved.
- Bring almost to the boil, then remove from the heat and stir in the cacao until it has melted and is well combined.
- Stir in the raisins with 1 ½ tbsp. of the rum they were soaked in. Add the butter and mix well. Finally, pour the mixture into the prepared tin, smooth the top and chill until firm.
- Fill a jug with freshly boiled water. Heat a sharp knife by dipping it into the water, then wipe dry.
- Use the knife to cut the firm truffle mix into 8 rows widthways and lengthways to make 64 pieces.
- Melt 80g of the chocolate in a bain marie. Spread the other 80g of the grated chocolate on a plate.
- Dip the truffles into the chocolate and then roll them in the grated chocolate until coated on all sides. If stored in an airtight container in the fridge, the truffles will keep well for up to 2 weeks, but eat them at room temperature