How to make it

  • Coarsly chop the raisins, place in a bowl and add the Rum, cover with cling-film. Leave for a couple of hours.
  • Slowly heat the double cream in a casserole. Add the chopped chocolate. Stop heating when the chocolate has melted.
  • Add the nougat and stir until melted.
  • Stir in the butter and the icing sugar.
  • Add the raisins
  • Pour the truffle-mass into a cling-film covered tray. Place in the freezer for a couple of hours.
  • Melt the white chocolate, cut the truffle-mass in squares and make small balls. Dip the balls in the melted chocolate. Sprinkle some chopped pistachioes on top.

Reviews & Comments 5

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  • sas 10 years ago
    You are forcing me to do math. Conversion table please!!!
    Thanks, Sas
    Was this review helpful? Yes Flag
  • lovingmybabbyalways 10 years ago
    These look great.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    These are so delicious looking and I love the ingredients.
    Flagged as beautiful
    five forks from me
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  • 22566 10 years ago
    A very nice recipe.

    Thank-you
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    They look so pretty and delish!
    Was this review helpful? Yes Flag

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