CANDIES: This is a recipe of truffles with a delicious twist, using coconut and melted marshmallows as coating instead of the usual cocoa powder or chocolate sprinkles, etc. Hope you'll like them.

MARSHMALLOW CHOCOLATE TRUFFLES:

 

 

 

 

¼ cup raisins                                                              

1 tbsp. brandy

¼ cup butter                                                               

3 oz. semi-sweet chocolate pieces

1 cup shredded coconut                                             

5 oz. marshmallows

2 tsp. whipping cream

 

 

 

Soak raisins in brandy for 24 hours, covered with plastic wrap, until brandy has been absorbed and raisins are plump.

 

Melt butter in a small saucepan, remove from heat and add chocolate. Let stand, covered, until chocolate has melted. Stir until smooth. Add raisins and brandy. Pour mixture into a bowl. Refrigerate until firm, 2 to 3 hours.

 

Form teaspoonfuls of mixture into balls. Chill balls until firm.

 

Toast coconut in a skillet over low heat, stirring frequently so colour is even. Spread on a plate to cool.

 

Combine marshmallows and cream in a bowl set over a pan of simmering water. Stir until marshmallows melt. Keep warm.

 

Place a chocolate ball in a teaspoon and dip into marshmallow mixture. Lift immediately and roll ball in coconut until coated. Continue until all balls are coated. Refrigerate until firm.

 

Place in paper or foil cases to serve.