50 ml whipping cream
100 g chocolate, broken into pieces
2 g Dansukker Vanilla Sugar
10 g Dansukker Icing Sugar
50 g unsalted butter, softened
15 g raisins and 15 ml rum
30 g crushed almond macaroons and 15 ml almond or coffee liqueur (optional)
grated zest of one untreated orange and 15 ml Cointreau
20 g finely chopped stem ginger and 1 g finely chopped red chilli
40 g desiccated coconut and 25 g candied fruit
Combine the cream and chocolate in a saucepan and bring to the boil. Remove from the heat and stir until the chocolate has completely melted. Add the vanilla sugar, icing sugar and your chosen flavouring. Refrigerate for about 2 hours, then stir in the butter. Roll the mixture into balls and dip them in icing sugar or cocoa. Alternatively, dip them in melted chocolate and roll them in desiccated coconut or chopped almonds or other nuts.
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