The perfect sweet to go with coffee at the end of a meal.
16-20 one-inch truffles
1 1/2 tablespoons raisins, chopped
1 tablespoon rum
1 cup (6 ounces) GUITTARD REAL MILK CHOCOLATE CHIPS
3 tablespoons heavy cream
1 tablespoon unsalted butter
1/2 cup unsweetened cocoa powder
Combine raisins and rum in small bowl. Soak for at least 1 hour.
Melt chips, cream and butter in top of double boiler over low heat, stirring constantly until melted and smooth. Remove from heat; stir in rum-raisin mixture. Refrigerate at least 4 hours or until firm enough to handle.
Shape into one inch balls using a scoop or teaspoon and roll in cocoa to coat surface. Store in refrigerator until ready to serve.
Microwave instructions: Combine chips, cream and butter in 1quart microproof bowl. Heat at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute initially, then at 30 second intervals until melted and smooth. Proceed as directed above.