Date & Raisin Liquor Truffles

Preparation 15 Minutes

Cook SET TIME: 1 1/2 HRS Minutes

Serves 20 balls

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Method

Place the dates, raisins and liqueur in a small food processor and process to combine.

Place the mixture in a bowl with the melted chocolate and mix to combine.

Refrigerate for 30 minutes or until just set.

Using a tablespoon, roll the mixture into balls.

Roll the truffles in the almonds to coat and place on a baking tray lined with non-stick baking paper. Refrigerate for 1 hour or until set.

Makes 20. Store in refrigerator and bring to room temperature when you serve.

Ingredients

1 1/4 cups (345g) Angas Park pitted dates, chopped

1/2 cup (75g) Sunbeam raisins

1 tablespoon hazelnut liqueur

200g dark chocolate, melted

1 cup (80g) Sunbeam flaked almonds, chopped

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  3. Beat together the eggs, yolks and sugar until pale and increased in volume. Add chocolate mixture, mixing until well combined. Fold in flour with the raisins and mix well.
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Once the butter and white chocolate mixture is cooled, mix in 1/3 to the sugar and eggs, and then fold in the rest.

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Pour batter into your lines baking tin and for 35-45 minutes. The centre should still have a little wobble and a tooth pick should come out a little fudgy.

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  3. To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
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