Rum truffles are just right to hand round with the coffee after a dinner party. They can also make a very pretty gift packed in an attractive sweet box. In hot weather they should be chilled in the refrigerator before packing into sweet cases.
makes approx. 18.
100 g (4 oz) plain chocolate, broken into pieces
50 g (2 oz) icing sugar, sifted
50 g (2 oz) seedless raisins, finely chopped
50 g (2 oz) stale sponge cake, crumbled and soaked in
2 tbsp rum
1 - 2 tbsp apricot jam, sieved
50 g (2 oz) chocolate vermicelli
1. Put the chocolate pieces in a heatproof bowl over a pan of hot water and heat gently until the chocolate melts, stirring occasionally.
2. Remove from the heat and beat in the sugar, raisins and cake. Knead lightly until smooth.
3. Shape the mixture into approx. 18 balls the size of walnuts.
4. Brush with the sieved apricot jam, then roll in the chocolate vermicelli. Leave until firm, then pack in sweet cases.
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