Mix together the raisins and rum in a large bowl.Stand for 15 minutes.

Crumbe cake over raisin mixture, add cream and mix well. Add melted chocolate and stir through.

Cover with plastic wrap and refrigeratefo 30 minutes, or until mixture is firm.

Using a measure spoon tablespoons of mix onto a baking paper and roll into balls.

Roll balls in sifted icing sugar until well coated.

Place in the fridge for 1-2 hours or until firm.