Rum and Raisin Truffles

Name: Rum and Raisin Truffles
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 30 truffles
Ingredients: 1/2 cup raisins, finely chopped; 3 tablespoons dark rum; 100 g sponge cakes, crumbled; 1/4 cup coconut; 2 tablespoons whipping cream; 150 g dark chocolate; 1/8 teaspoon canola oil

Submitted by ltdsaloon16r

"Found on a recipe card, great for a Christmas treat or anytime for that matter! Prep time includes refrigeration."

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Ready In:: 2hrs 10mins
Ingredients:: 7
Yields:: 30 truffles

ingredients

¹⁄₂ cup raisins, finely chopped
3 tablespoons dark rum
100 g sponge cakes, crumbled
¹⁄₄ cup coconut
2 tablespoons whipping cream
150 g dark chocolate
¹⁄₈ teaspoon canola oil

directions

Combine rum and raisins in a small saucepan.
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.
Transfer to a bowl.
Add sponge, coconut and cream.
Mix well.
Cover and refrigerate for 30 minutes until mixture is firm.
Roll into balls the size of large marbles.
Place on a plate and cover.
Refrigerate a further 30 minutes.
Break chocolate into pieces and place in a microwave-proof bowl.
Add oil.
Microwave on 50% power for 1 minute, then stir.
Repeat this step until chocolate is melted.
Dip truffles into the chocolate using a dipping stick or 2 teaspoons.
Allow excess chocolate to drain off truffle, then place on a foil-lined plate.
Leave in a cool place until set.
Transfer to an airtight container and store in refigerator.