Rum and Raisin Truffles

• 12 cup raisins, finely chopped
• 3 tablespoons dark rum
• 100 g sponge cakes, crumbled
• 14 cup coconut
• 2 tablespoons whipping cream
• 150 g dark chocolate
• 18 teaspoon canola oil

1. Combine rum and raisins in a small saucepan.
2. Stand for 30 minutes, then stir over a low heat for 4-5 minutes until the raisins are soft and most of the liquid has been absorbed.
3. Transfer to a bowl.
4. Add sponge, coconut and cream.
5. Mix well.
6. Cover and refrigerate for 30 minutes until mixture is firm.
7. Roll into balls the size of large marbles.
8. Place on a plate and cover.
9. Refrigerate a further 30 minutes.
10. Break chocolate into pieces and place in a microwave-proof bowl.
11. Add oil.
12. Microwave on 50% power for 1 minute, then stir.
13. Repeat this step until chocolate is melted.
14. Dip truffles into the chocolate using a dipping stick or 2 teaspoons.
15. Allow excess chocolate to drain off truffle, then place on a foil-lined plate.
16. Leave in a cool place until set.
17. Transfer to an airtight container and store in refigerator.

raisins, dark rum, sponge cakes, coconut, whipping cream, chocolate, canola oil

Taken from www.food.com/recipe/rum-and-raisin-truffles-45367 (may not work)