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Milk Chocolate Rum and Raisin Truffles

20g chopped raisins

1 tbsp rum

170g Makana’s Milk Chocolate Baking Chips

45g heavy cream

15g unsalted butter

45g Makana’s Cocoa Rouge Unsweetened Cocoa Powder

This recipe should yield 20 truffles of approximately 13 grams

Combine raisin and rum in small bowl. Soak for at least an hour.

Melt the Bittersweet Chocolate Baking Chips, cream and butter in a double boiler over low heat, stirring constantly until melted and smooth or in a microwave at medium power in 45s intervals, stirring each time in between. Remove from heat, stir in the soaked raisins and rum. Pour in a shallow container and refrigerate for at least 4 hours or until firm enough to handle.

Shape into balls using a teaspoon or your hands (we recommend weighing them to get a consistent size and keeping them in your hands as little as possible or they will melt) and roll in Cocoa Rouge Unsweetened Cacao Powder to coat the surface of each truffle. Store in refrigerator until ready to serve.