Truffle cakes
These silky little chocolate raisin cakes are deliciously decadent. You could also soak the raisins in a drop of brandy or calvados overnight.
Chill for a couple of hours until set, before loosely covering with clingfilm. They will be good for a couple of days
Makes 12
200ml whole milk
225g dark chocolate (at least 70% cocoa), broken into pieces
120g unsalted butter, softened and diced
75g icing sugar, sifted
3 medium egg yolks
75g raisins
dark and white chocolate shavings
- Gently warm the milk and dark chocolate in a small nonstick saucepan, stirring until the chocolate dissolves, then give it a quick whisk so it is smooth. Pour this into a bowl and leave for 15 minutes or until it cools to room temperature.
- Whisk the butter for 1-2 minutes in a large bowl using an electric whisk until really pale and mousse-like, then whisk in the icing sugar and egg yolks one at a time. Gradually whisk in the chocolate milk, then fold in the raisins.
- Place 12 paper fairy cake cases in a cupcake tin, fill each with the mixture and scatter the chocolate shavings on top. Chill for a couple of hours until set, before loosely covering with clingfilm. They will be good for a couple of days.