Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, silken tofu & rum raisins chocolate truffles. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Silken Tofu & Rum Raisins Chocolate Truffles is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Silken Tofu & Rum Raisins Chocolate Truffles is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook silken tofu & rum raisins chocolate truffles using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Silken Tofu & Rum Raisins Chocolate Truffles:

1. Get 200 g Dark Chocolate Buttons *if you use a block, chop up coarsely
2. Prepare 150 g Silken Tofu *You can use 150ml Cream instead
3. Make ready 2 tablespoons Rum-steeped Raisins OR Sultanas
4. Prepare 6 (60 g) Arnott’s Choc Ripple Biscuits *OR Chocolate-Flavoured Biscuits
5. Take Pistachio Nuts *diced
6. Get Almonds *diced
7. Take Cocoa Powder

Instructions to make Silken Tofu & Rum Raisins Chocolate Truffles:

1. Place Silken Tofu in a small heatproof bowl, break into smaller pieces, and heat in the microwave for 1 minutes to warm up and also to help water to come out. Discard the water, and use a whisk or hand blender to blend until smooth (OR almost smooth).
2. Place Dark Chocolate in a separate heatproof bowl over a saucepan of simmering water and melt chocolate. Alternatively, you can heat in the microwave for 1-2 minutes. Stir until smooth.
3. Add the blended Silken Tofu, Rum Raisins and coarsely broken Choc Ripple Biscuits, and mix to combine. Line a small container with plastic wrap, pour the mixture in the container and cool in the fridge for 2 to 3 hours until completely set.
4. Cut into bite-sized pieces and roll into balls. Coat with diced Pistachio Nuts, diced Almonds or Cocoa Powder.

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