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Rum & Raisin Bouchée
- Makes
16
bouchées - Difficulty
Easy
Published 2011
While with
Ingredients
125 g 4½ oz ¾ cup 75
Method
1 Put the raisins in an airtight container and add the rum. Seal and and leave to marinate overnight.
2 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 emulsion. Add the but
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