Place the chopped raisins in a bowl with the rum and mix. Allow this to soak for a couple of hours or overnight.

Break the chocolate into pieces and place it in a double boiler over simmering water. Ensure the bottom of the bowl does not touch that base.

Heat the cream in the microwave until hot but not boiling then add it to the melted chocolate. Mix briefly until smooth then remove from the heat and fold through the rum-soaked raisins.

Allow the mixture to cool at room temperature for around 20 minutes then place in the fridge to firm up.

Scoop out teaspoons of the firm chocolate ganache and roll in your hand then roll on the cocoa powder. If the mixture becomes too firm, allow it to stand at room temperature until it softens slightly.

*Tip, roll a few in desiccated coconut if you like to create white balls or dip them in melted white chocolate. Alternatively use chopped nuts or sprinkles.