Scrumptious Rum and Raisin Chocolate Truffles on RSG

These Rum and raisin truffles had to be locked away in my cupboard for two reasons, The one being that hubby wanted to eat them all, the other was that these truffles are definitely not child-friendly, Wow, they are delicious, but be warned, they come with an age-restricting and after too many, you might even feel a bit wobbly at the knees.
The culprit behind these delicious morsels are none other than our own Jane-Anne from Scrumptious South Africa. I was privileged to have her cook in my kitchen with Ilse van der Merwe and Ishay Govender a while ago when we worked with dried fruits and nuts. Jane-Anne is such an inspiration to me and at the moment she not only blogs for herself on Scrumptious South Africa, but she also blogs for Woolworths as one of their Master Chef bloggers. She is also busy with her first Cookbook, that will be  launched early July 2012. Knowing Jane and her work, this will be a success, no doubt about that…Jane-Anne also made a delicious Moroccan Chicken Pie that I will feature in the next few days, but today we will tuck into these Rum and Raisin Chocolate Truffles. So let’s make truffles..

Rum and Raisin Chocolate Truffles 
Ingredients
1/2 cup (125 ml) raisins or currants
4 Tbsp (60 ml) dark rum
350 g dark chocolate (70 per cent cocoa solids)
1/2 cup (125 ml) cream
3/4 cup (180 ml) icing sugar
1/4 cup (60 ml) cocoa powder, sifted, for coating
Put the raisins in a bowl, pour over the rum and set aside to soak for at least an hour, preferably two. Place the chocolate, broken into pieces, in a glass bowl and melt in a microwave oven or over a pan of simmering water. Stir until smooth, then beat in the cream, the soaked raisins and any rum left in the bowl. Sift the icing sugar into the chocolate and mix until smooth. Press a piece of clingfilm onto the surface of the mixture and place it in the fridge for about an hour, or until firm enough to handle.
Tip the cocoa powder onto a plate. Dig out spoonsful (each about the sized of a large marble) of chocolate paste and roll quickly between your palms to form rough balls resembling real truffles. Place the balls on the plate of cocoa powder and roll them about so that they are well coated. When you’ve made all the balls, place them in a sieve or colander and shake gently to remove any excess cocoa powder. Cover and place in the fridge for two hours, or until firm. These freeze very well. 
Makes about 35 truffles.
Note: The basic truffle recipe is adapted from Phillippa Cheifitz’s The Cosmopolitan Cookbook (1986) 
Tune into RSG this morning to hear us make these truffles. 100-104FM or listen online.
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