Rum and raisin truffles

Soak the raisins in the rum for 30 minutes. Combine the chocolate, butter and cream in a microwave jug or bowl and heat on medium power for 1 minute intervals until melted and smooth. (Alternatively, heat over a double boiler).

When smooth, add the rum-soaked raisins and any liquid and orange zest. Mix well and set aside to cool for 30 minutes, then chill for 4 hours or until firm enough to roll. Roll into walnut-sized balls, then roll in coconut, cocoa or chopped roasted nuts. Keep in an airtight container in the fridge.