Chocolate truffles with pasas borrachas
Author: Peru Delights
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
- Soak the raisins in the Pisco for 1 hour or longer (you can even do it overnight).
- Chop the chocolate and place it in a small bowl.
- Bring the cream to a boil in a very small pan, turn off the heat immediately, and pour over the chocolate.
- Add the honey, and mix everything well with a spatula, until the chocolate is completely melted and you have a smooth, silky, chocolate sauce.
- 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.
- Cover the bowl, and set aside until the mixture is at room temperature.
- Refrigerate until it becomes easy to form into balls (about 25 minutes).
- 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 https://perudelights.com/chocolate-truffles-with-pasas-borrachas-add-a-little-more-nutrition-to-your-holiday-fare/
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