200g butter
200g dark chocolate chips
1/4 cup rum (or 2 tsp rum essence)
3 cups Chelsea Icing Sugar
1 cup raisins or sultanas finely chopped
1 cup coconut (to roll the balls in)

Melt the butter and chocolate chips together either in the microwave or in a bowl set over a saucepan of gently simmering water.
Add the rum, icing sugar and raisins, mixing well until smooth and combined.
Chill the mixture until you can shape it into small balls the size of a large marble. Roll the balls in coconut and store in the fridge.

Gluten free - if the chocolate you use is gluten free.