Description
Makes 40 truffles
Ingredients
Scale
- 100ml Pedro Ximénez Sherry
- 50g Raisins
- 235ml Double Cream
- 300g Dark Chocolate Drops
- Cocoa Powder for dusting
Instructions
- The day before, roughly chop the raisins and put them into a bowl, pour over half the sherry. Cover and leave to soak overnight to plump up.
- Line an 8″ square cake tin with cling film and set it aside. In a large pan, pour in the cream bring the cream to a boil. While heating put the chocolate and remaining sherry in a glass bowl.
- Once the cream has come to a boil, remove it from heat and pour over the chocolate. Mix until you have a smooth ganache and the chocolate has melted through. Stir through the sherry-soaked raisins and any remaining sherry that hasn’t soaked into the raisins. Pour into the prepared tin. Allow to cool at room temperature, cover with cling film. Chill in the fridge until firmed up.
- Using a dry hot knife, slice the truffles into square and dust with cocoa powder to coat.
- Prep Time: 10 minutes
- Soaking Time: 24h
- Cook Time: 10 minutes
- Category: Chocolate, Truffles
- Method: Confectionery
- Cuisine: Spanish