Truffles can be made up to 2 weeks ahead.
ingredients
makes about 40
3/8 cup raisins, finely chopped
1/4 cup dark rum
6 1/2 ounce chocolate-coated wheatmeal biscuits, crushed
1/3 cup soft brown sugar
1 teaspoon ground cinnamon
1/2 cup pecans, finely chopped
1/4 cup cream
8 ounce dark chocolate, chopped
1/4 cup corn syrup
4 ounce pecans, finely ground
method
1. Marinate the raisins in the rum in a small bowl for 1 hour. Put the biscuits, sugar, cinnamon and pecans in a large bowl and mix until combined.
2. Stir the cream, chocolate and corn syrup in a pan over low heat until melted. Pour onto the biscuit mixture, add the raisins and rum mixture and stir until well combined. Refrigerate until just firm enough to roll into balls.
3. Roll tablespoons of the mixture into balls, then roll the balls in the ground pecans. Refrigerate until firm.
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