1 cup raisins
2 TBSPs white rum
8 oz dark, semi-sweet chocolate
- Spread raisins out in an 8 x 8 baking dish and sprinkle with rum (toss to mix well, then spread them out again to reach all sides of pan).
- Cover and set aside for 15 minutes to soak.
- Melt chocolate using a double boiler (or substitute – see below) and drizzle over raisins.
- Allow time to set, then simply use the edge of a spoon to roughly chop into bite sized pieces.
_____________________________________________________________________
SIDE NOTES:
~ This is good my friends =)
~ Think raisins with some chocolate (not the other way around).
~ The first time I made this, I used a small bowl to soak the raisins in rum (as the author suggested), but found the rum was not evenly dispersed (even though I tossed as well as I could). There were a few bites that were REALLY rummy, and the rest were delicious, but without even a hint of rum. You will definitely have more control over the rum dispersement if you lay the raisins in a single layer and slowly sprinkle the rum. Give it a toss or two, then spread the raisins in a single layer again and cover until you’re ready to drizzle the melted chocolate.
~ You don’t need an “official” double boiler to do this. I don’t have one myself. I just put a small pot with water in it on the bottom (bring water to boil), and carefully sit a larger pot on top with the chocolate. Of course, you don’t want it to fall over so be sure the pot on top is secure (with a real double boiler, the 2 pots would fit together very snuggly without any chance of tipping).
~ Adapted from “Earthly Delights” (original recipe called for 1 TBSP of rum. I doubled it, because… come on… if we’re doing this, we’re doing this – right!!?? 😉 )
Enjoy!
