Rum & Raisin Bouchée

Name: Rum & Raisin Bouchée
Ingredients: 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat; 500 g (1 lb 2 oz) fine dark (bittersweet) chocolate (65% cocoa solids), finely chopped; 40 g (1½ oz/3 tbsp) unsalted butter, cut into cubes and at room temperature; 30 g (1 oz) invert sugar; 500 g (1 lb 2 oz) fine dark (bittersweet) chocolate (65% cocoa solids), finely chopped; 220 ml (7½ fl oz/scant 1 cup) whipping (pouring) cream; 75 ml (2½ fl oz/scant ⅓ cup) dark rum; 125 g (4½ oz/¾ cup) raisins, washed and drained

Preparation info

Makes
16
bouchées

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

While with Marco Pierre White at The Restaurant we used to make a small version of this for a tray of chocolates served with coffee – it was very classy.

Ingredients

125 g (4½ oz/¾ cup) raisins, washed and drained
75

Chocolate
Vegetarian
Gluten-free

Method

Put the raisins in an airtight container and add the rum. Seal and and leave to marinate overnight.
Put the cream and invert sugar into a saucepan, bring to the boil and then leave to cool to 65-70°C (149-158°F). Melt the chocolate over a bain-marie (water bath) to about 45°C (113°F), then gradually add the cream to the chocolate, mixing continuously to form an