Chocolate Truffles

• 4 ounces chocolate, broken into small pieces
• 2 ounces icing sugar (powdered sugar)
• 2 ounces chopped raisins
• 2 ounces chocolate cake crumbs
• 1 -2 tablespoon cocoa powder (mixed with a little water to a fairly thick consistency)
• 1 tablespoon apricot jam, warmed to soften
• 2 ounces chocolate vermicelli

1. Soak the cake crumbs in the chocolate powder and water, put one side.
2. In a separate bowl melt the broken chocolate pieces over a pan of hot water.
3. Remove from the heat and beat in the icing sugar until smooth and fold in the chopped raisins and cake crumb mixture.
4. Knead together lightly until smooth.
5. Break off walnut sized pieces and brush with the warmed apricot jam.
6. Roll each piece in the chocolate vermicelli put on a plate and place in the fridge for about 20 minutes.
7. When firm put into small sweet cases.

chocolate, icing sugar, raisins, chocolate cake crumbs, cocoa, apricot, chocolate vermicelli

Taken from www.food.com/recipe/chocolate-truffles-53273 (may not work)