Spiced Chocolate Christmas Truffles

Directions:

• 1In a small bowl, add the raisins and the rum and mix. Set aside.
• 2If the chocolate you are using is a block of chocolate, you’ll first need to chop it up into smaller pieces. The smaller they are, the easier and quicker it will melt—ideally the size of buttons. If you’re using buttons or pre-chopped chocolate, you can skip this step.
• 3Place the chocolate in a heat-proof bowl and set aside.
• 4In the meantime, using a small saucepan, heat the coconut milk or cream until it’s brought to a gentle simmer. Do not boil! You can alternatively do this in the microwave.
• 5Pour it over the chocolate and leave it to sit for 4-5 minutes. This will melt your chocolate and make it easier for you to mix.
• 6Using a silicone spatula or wooden spoon, mix the chocolate until it’s smooth. If you’re finding that the chocolate isn’t melting completely, place the heat-proof bowl over a small saucepan with some water in it (in the saucepan) on low-medium heat and stir the chocolate until it completely melts. Make sure the water inside the saucepan is not touching the bottom of your bowl — it's the steam that's melting your choc. Alternatively you can place it in the microwave, heating in 15 second intervals until melted.
• 7Once completely melted, add in the chopped raisins and rum mixture, mixed spice, cinnamon and ginger powders and stir until well incorporated.
• 8Place the bowl in the fridge for your ganache to set for at least 2 hours or overnight.
• 9Once the ganache is ready, using a tablespoon, scoop out a tablespoons worth of ganache and roll in the palm of your hands working quickly until you have a ball.
• 10Roll each truffle in the cocoa powder or desiccated coconut and reshape if necessary.
• 11Continue the process for all the ganache until finished. It should make 10 truffles.
• 12Place the truffles in the fridge in an airtight container for up to 1 week or at room temperature for a few days if it’s cold.

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Nah not my cup of tea