No-bake truffle cakes

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? 

truffle cakes
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