Rum And Raisin Truffles

Carat Coverlux Dark 250
Butter 10
Raisin Chopped 75
Rum 25
Cocoa Powder 50
Ingredients total 460

Working Method

  1. Combine raisins and rum in small bowl. 
  2. Soak for at least 1 hour. 
  3. Melt Carat Coverlux Dark, Ambiante and butter on top of double boiler in low heat. 
  4. Stir constantly until melted and smooth. 
  5. Remove from heat; stir in rum-raisin mixture. 
  6. Refrigerate at least 4 hours. 
  7. Shape into one inch balls using a scoop or teaspoon and roll in cocoa powder to coat surface. 
  8. Store in refrigerator until ready to serve the yummy Rum and Raisin Truffles.

About this Recipe

Complexity level: