Saturday, 12 December 2009

Rum and RaisinTruffles


16 digestive biscuits
1 large tin condensed milk
2 tbsp chopped almonds
50g raisins
6 heaped tbsp cocoa powder
Chocolate Vermicelli
2 tbsp dark rum


Soak the raisins in the rum for 2 hours.

Crush the biscuits to crumbs and mix with the cocoa and chopped nuts. Add the milk and soaked raisins, mix to combine and chill the mixture in the fridge for 1 hour.

Form heaped teaspoons of the mixture into small balls and coat with chocolate Vermicelli. Store in an airtight container and serve in small paper cases.

Can be frozen for up to 2 months.

Can also be coated in chopped nuts, melted chocolate or coconut

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