Truffles are probably our favourite Christmas dessert, both in eating and giving as gifts! We have given truffles to our friends for the last few years now, and they are always very well received. Rum and Raisin is perhaps the most classic truffle of them all. Couverture Chocolate is a very high quality chocolate that contains extra cocoa butter (32-39%). Makes About 50.INGREDIENTS:
1 1/2 cups chopped Raisins
2 tbs Dark Rum
2 x 200g pkts Nestle Chocolate Couverture
1 x 395g can Sweetened Condensed Milk
2 x 100g pkts Macadamia Nuts, toasted, chopped
Chocolate sprinkles
Cocoa
200g Dark Chocolate, melted
200g White Chocolate, melted
PREPARATION:
Place raisins and rum in a bowl, combine well and stand for 10 minutes.
Melt Nestle Chocolate Couverture according to packet directions. Combine in a large bowl with condensed milk and mix well. Stir in raisin mixture. Cover and place in the fridge until firm.
Line a tray with non-stick baking paper. Roll teaspoonfuls of truffle mixture into balls. To decorate, roll balls in macadamias, sprinkles or cocoa, or dip in melted Dark Melts then drizzle with melted White Melts. Place on prepared tray and refrigerate for 3-4 hours or until firm.
These look AMAZING! that's it, i'm making truffles.
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