Tiffin truffles

Method

1. Roughly chop 400g of the chocolate and put 100g of the un-chopped chocolate
2. in a bowl in the fridge. Put the cream in a medium heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water) to warm. When warm, add the 400g chopped chocolate and allow it to melt, then stir together until just combined.
3. Take the bowl off the heat and stir in the shortbread and raisins. Pour the mixture into a lipped baking tray and chill in the fridge for an hour or until completely set. (Put it in the freezer if you want to save time.)
4. When firm, use a teaspoon to scoop out the tiffin mixture, then shape into logs about 2cm long. If the mixture sticks to your hands, dust them with cocoa powder. Put the logs on the prepared baking tray. The truffles may melt a little and get messy with the heat of your hands but don’t worry, you can reshape them once chilled. Chill the truffles in the freezer for 15 minutes or the fridge for 30 minutes until firm.
5. Roughly chop the remaining 200g chocolate and melt in a medium heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Allow the chocolate to cool, off the heat, for 10-15 minutes until lukewarm but not set. Dip each of the truffles into the melted chocolate using a fork, then put them back on the tray.
6. Finally, take the reserved 100g chocolate out of the fridge and grate onto a baking tray using a medium or coarse grater, then roll the chocolate-coated truffles in it to coat. Chill again for 20 minutes until hard, then dust the tiffin truffles with cocoa and icing sugar before wrapping.