Mini Christmas Pudding Truffles
100g 70% dark chocolate
80g raisins, chopped
300g ginger cake (I use shop-bought)
Fondant icing to decorate
Soak the raisins in the brandy for around 20-30 mins.
Melt the butter and chocolate in a glass bowl over a saucepan of simmering water, do not let the bowl touch the water. Stir in the soaked fruit, then crumble in the cake.
Place the mix in the fridge for about an hour, then roll into balls, the mix should make 12-14 balls.
Decorate with fondant or shop-bought decorations.