Rum and Raisin Truffles


  • 2 oz of raisins, finely chopped
  • 1/4 cup dark rum
  • 6 and 1/2 oz of chocolate coated cookie biscuits, crushed
  • 1/3 cup soft brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup pecans, finely chopped
  • 1/4 cup heavy cream
  • 8 oz dark chocolate
  • 1/4 cup golden syrup (you may substitute corn syrup)
  • 1/4 lb pecans, finely ground
  • Marinate the raisins in the rum in a small bowl for 1 hour.
  • Put the cookie biscuits, sugar, cinnamon and pecans in a large bowl and mix until well combined.
  • Stir in the cream, chocolate and golden syrup in a pan over low heat until melted.
  • Pour onto the biscuit mixture, add the raisins and rum mixture and stir until well combined.
  • Refrigerate until just firm enough to form into balls.
  • Roll tablespoons of the mixture into balls then roll the balls in ground pecans.
  • Cover and refrigerate until firm.

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