1/4 cup rum or 1 tablespoon rum extract
1/2 cup raisins
approx.14 oz. dark chocolate, coarsely chopped
approx.14 oz. can of sweetened condensed milk
3 tablespoons unsalted butter
Line an 8x8x2 square pan with parchment paper. Combine the rum (or rum extract) and raisins in a small bowl. Set aside for 1 hour or longer to macerate.
Place the chocolate, condensed milk, and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl does not touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth.
Stir in the raisin mixture. Spoon into a lined pan and use the back of a spoon to smooth the surface. Set aside to cool. Place in the fridge overnight to set. Cut into squares.
Adapted from Louise Pickford, https://www.taste.com.au
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