Rum Raisin Truffles
1/2 cup Raisins (can be golden raisins if desired)
2 tbsp. Rum
1/3 cup Sour cream
9 oz. Peter’s® White Icecap™ caps
Peter’s® Lenoir™ semisweet
Chop raisins and place in bowl. Add rum and allow to stand
at room temperature overnight. Spread soaked raisins on
parchment paper to dry. Place sour cream in a small
saucepan. Heat just until it starts to boil. Remove from heat
and add Peter’s® White Icecap™ caps. Cover and let stand
five minutes to melt. Stir until smooth. Add raisins and mix
well. Place in refrigerator to firm and then scoop into balls.
Using tempered Peter’s® Lenoir™ semisweet chocolate,
coat the balls and allow to set up.
Yield: Approximately 75 pieces