William Curley’s Maple Mince Pie Truffles

For the boozy raisins:

• 100g raisins
• 50g rum

For the ganache:

• ½ stick cinnamon
• 1g grated nutmeg
• 2g fresh ginger
• 200g infused cream
• 250g Amedei Toscano 70% dark chocolate (chopped)
• 40g maple syrup (preferably dark syrup for its robust taste)
• 40g unsalted butter

For the coating:

• 400g dark chocolate
• 250g Neige Décor

1. Wash the raisins and place in a container with the rum. Allow to soak for 24 hours then roughly chop
2. In a saucepan bring cream to the boil then add the spices. Remove from the heat, cover and leave to infuse for 1 hour
3. Strain the infused cream into a clean saucepan, add the maple syrup and bring to the boil
4. Put the chopped chocolate in a bowl. Pour the boiled cream over the chocolate and mix until emulsified and a ganache is formed
5. Add the softened butter and mix
6. Mix the soaked raisins with the ganache. Leave to set at room temperature for 30 minutes
7. Add mixture to a piping bag and pipe logs onto a tray. Allow to set at room temperature for 15 minutes

To make the coating:

1. Finely chop the chocolate and set one quarter aside
2. Slowly melt the remaining chocolate in a glass bowl over a saucepan of hot water, stirring regularly. Ensure the water doesn’t boil or touch the bowl
3. When the chocolate reaches 50C remove from the heat and set one third aside in a warm place
4. Add the remaining chocolate to the mixture and stir continuously until it cools to 28C-29C
5. Add the remaining third of the melted chocolate and gently warm back up, continuously stirring until the temperature is 31C-32C
6. Coat each truffle in chocolate, roll in the Neige Décor, allow to set then roll again in Neige Décor