Rum raisin truffles
(± 40 pcs)
1 teaspoon cinnamon
50 gr (pecan) nuts
90 gr sugar syrup
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© Janneke's Recipe pages - recipe candy and luxury chocolates
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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