Easy no-bake truffle cakes recipe Annie Bell - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food No-bake truffle cakes By You Magazine - December 29, 2019 These silky little chocolate raisin truffle cakes are deliciously decadent, and the best part is that you can whip them up in minutes and ‘cook’ them in the fridge. You could also soak the raisins in a drop of brandy or calvados overnight. The indulgent cakes last a couple of days, so they are perfect for giving as a thoughtful hostess gift at the next dinner party that you attend. Or alternatively, you can wrap them up in cellophane or stack them in a jar for a lovely homemade edible Christmas present. Who wouldn’t like to receive a batch of these? Chris Alack MAKES 12 TRUFFLE CAKES 200ml whole milk 225g dark chocolate (at least 70 per cent cocoa), broken into pieces 120g unsalted butter, softened and diced 75g icing sugar, sifted 3 medium egg yolks 75g raisins, soaked in brandy or calvados if wished dark and white chocolate shavings 1. Gently warm the whole milk and dark chocolate in a small nonstick saucepan, stirring until the chocolate dissolves, then give it a quick whisk so it is smooth. Pour this mixture into a bowl and leave it for 15 minutes or until it cools to room temperature. 2. Whisk the unsalted butter for 1-2 minutes in a large bowl using an electric whisk until really pale and mousse-like, then whisk in the icing sugar and egg yolks one at a time. Gradually whisk in the chocolate milk, then fold in the raisins. 3. Place 12 paper fairy cake cases in a cupcake tin, fill each case with the mixture and scatter the dark and white chocolate shavings on top. Chill for a couple of hours until set, before loosely covering with clingfilm. The chocolate truffle cakes will be good for a couple of days. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. For more recipe ideas go to anniebell.net and @anniebellcook RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved