125g Dark Chocolate
60g Butter
3/4 Cup Chelsea Icing Sugar
100g packet Almond Meal
8 Tablespoons Rum
150g Dark Chocolate, extra
1 Teaspoon Copha
1/4 Cup Chopped Raisins
Cocoa

1 : Soak chopped raisins in 4 tablespoons of rum for 1 hour.
2 : Place chocolate and butter in a small microwave safe bowl. Cook on high for 1 1/2 mins.
3 : Stir in Chelsea Icing Sugar, almond meal and remaining rum. Beat until smooth. Refrigerate for 30 minutes or until firm.
4 : Roll heaped teaspoonfuls of the mixture into balls. Place on baking paper.
5 : Combine extra chocolate and copha in a microwave safe bowl. Cook on high for 1 1/2 mins.
6 : Coat truffles with chocolate and roll in cocoa. Place on a tray to set. Refrigerate until required.