I think we are all ready to go, we have prepared our desserts (chocolate cheesecake, ice-cream sandwiches and some fruit mince pies), got all the ingredients for a great BBQ, put the presents under the tree and stuffed the stockings. So yes I think we are good to go.
I am going to post a round up of the 12 Baking Days of Christmas tomorrow, but in the mean time here is the last recipe in the series - rum and raisin truffles. Very easy to make, extremely decadent and again they make great gifts. Enjoy!
Rum and Raisin Truffles (unknown source)
Makes approximately 45 (I made mine larger so got about 25)
75g flaked almonds, toasted and chopped
1/3 cup rum
400g dark chocolate, chopped
1/2 cup thickened cream
300g dark chocolate, melted
60g white chocolate, melted
1/2 tsp vegetable oil
1 tsp cocoa powder
- Combine raisins and rum in a small saucepan over a medium heat, stir until simmering. Remove from heat and set aside.
- Combine 400g of dark chocolate and cream in a heatproof bowl over simmering water. Stir occasionally until melted. Remove from heat. Stir in raisin mixture and 1/2 the chopped almonds. Refrigerate for about 2 hours or until firm.
- Take truffle mixture and from 15 bite sized balls, place on a lined baking tray. Roll each ball in remaining chopped almonds, gently pressing almonds to adhere.
- Roll slightly smaller sized balls and place on another lined tray. Place in freezer for 20 minutes, or until firm.
- Melt 300g dark chocolate, add copha and stir until smooth. Take off heat. Insert a bamboo skewer into ball and dip into chocolate to cover. Gently tap on side of bowl to remove excess. Place on tray, then repeat with remaining balls. Allow to set at room temperature.
- Combine melted white chocolate and oil. Drizzle over half the remaining truffles. Allow to set. Before serving, lightly dust remaining truffles with cocoa.
4 out of 5 reindeers!