1/2 cup heavy cream
26.5 ounces bittersweet chocolate, divided
1 TB butter
1/8 cup raisins
1/4 cup rum
1 TB Crisco
Heat cream until hot. Turn off heat.
Add in 12 1/2 ounces of the chocolate and the tablespoon of butter to the hot cream.
Stir until chocolate melts.
Place rum and raisins in the bowl of a mini food processor and process until the raisins are finely minced. Pour raisin mixture into the chocolate mixture. Mix well. Chill several hours or overnight.
Scoop small balls of the chocolate/rum/raisin mixture and place on sheet pans lined with wax paper.
Melt the remaining chocolate and Crisco and coat each ball in it. Allow chocolate to harden.
Optional: While chocolate is still wet, roll balls in turbinado sugar, chopped pecans, or coconut.
mix rum and raisins.
Add chips to hot cream.
Stir to melt.
Add rum/raisin mixture to chocolate.
Roll into small balls.
Melted chocolate is ready to roll the balls in.
For a little something extra,
I have three different coatings.
Gold and silver sprinkles.
Good neighbor Zippy attempts to grab Rosie's balls.
These are delightful little confections.