Rum raisin truffles

( 40 pcs)


60 gr convert conversionraisins

60 ml convert conversionbrown rum

200 gr convert conversionchocolate biscuits

60 gr convert conversionbrown sugar

1 teaspoon cinnamon

50 gr (pecan) nuts

60 ml convert conversioncream

250 gr convert conversiondark chocolate

90 gr sugar syrup


125 gr convert conversionground (pecan) nuts

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Preparation in advance:

Soak the chopped raisins 1 hour in the rum.

Mix crumbled biscuits, sugar, cinnamon and crushed nuts in a large bowl.

Stir cream, chocolate and syrup over very low heat till the chocolate is melted.

Add, with raisins and rum, to the biscuit-mixture. Mix to a firm mass.

Let the mixture stiffen in the fridge.

How to prepare:

Make of 1 level tablespoon mixture balls and coat with the ground nuts. Let stiffen in the fridge.

Serve the rum-raisins truffles at room temperature.

First published: April 12, 2003, Netherlands
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