- 8 oz bitter chocolate
- 4 oz margarine
- Small spoonful of nescafe
- 4 oz raisins
Place the raisins in a small bowl and soak in cognac for 2 hours, then drain.
Cook the chocolate, margarine and nescafe together in a double boiler over low heat until the chocolate is melted.
Add the raisins and mix well. Place spoonfuls into small paper cups and chill until hardened.