Soak the raisins in the rum at least 2 hours before needing them.

Finely chop up your chocolate and place it into a medium sized heat proof bowl and set to one side.

In a heavy based pan heat the cream, sugar, salt and cinnamon. Heat until everything has dissolved into the cream and it is very hot but not boiling.

Take the pan off the heat and add in the rum and raisins and stir them in.

Pour the hot cream mixture over the chopped up chocolate and allow it to sit for 2 minutes.

Then mix the mixture until it is smooth and well combined. Once cool and at room temperature place in the fridge to chill and set, at least an hour but overnight if you like.

I used a melon baller to scoop out small balls but a teaspoon will do if you don't have one. Shape into balls and roll in cocoa powder.

Keep these in the fridge in an airtight container, they should last up to 7 days.