Rum and Raisin Truffles recipe

Instructions

1. Soak the raisins in the rum for at least 2 hours or overnight. Place the chocolate pieces in a large bowl, set aside.
2. In a heavy based saucepan heat the cream with the sugar and cinnamon until dissolved, turn up the heat and continue until the mixture is very hot but not quite boiling, remove from the heat and stir in the raisins and soaking liquor. Pour over the chocolate, allow to melt for a few minutes then mix until smooth and combined. Set aside to chill overnight or until firm.
3. Shape into balls using a melon baller or by rolling teaspoon sized amounts with your hands, you may want to dust your hands with the cocoa powder. Roll the truffles in cocoa power to coat.