Chocolate truffles with pasas borrachas
Recipe type: Sweets
Prep time: 
Cook time: 
Total time: 
Serves: 12 truffles
  • ¼ cup California raisins
  • ½ cup Pisco
  • 113 g unsweetened chocolate
  • 6 tablespoons heavy cream
  • 2 tablespoons raw honey
  • ¼ cup cacao powder
  1. Soak the raisins in the Pisco for 1 hour or longer (you can even do it overnight).
  2. Chop the chocolate and place it in a small bowl.
  3. Bring the cream to a boil in a very small pan, turn off the heat immediately, and pour over the chocolate.
  4. Add the honey, and mix everything well with a spatula, until the chocolate is completely melted and you have a smooth, silky, chocolate sauce.
  5. Add the raisins, and mix well. If you want extra strong truffles you can also add a few teaspoons of the Pisco in which the raisins soaked.
  6. Cover the bowl, and set aside until the mixture is at room temperature.
  7. Refrigerate until it becomes easy to form into balls (about 25 minutes).
  8. Form balls of about ½ tablespoon. Roll them over cacao powder covering them completely, and refrigerate for half an hour or more.
Recipe by PERU DELIGHTS at