Place the sultanas in a saucepan with the rum. Allow to soak for a few minutes and then bring to the boil over a medium heat. Remove from the heat and allow to cool.
Place the cream in a separate pan and bring to the boil. Pour the hot cream over the chocolate and stir until the chocolate has melted and you have a smooth ganache. Stir the rum soaked sultanas into the chocolate and then pour the mixture into a flat dish. Chill for at least one hour or until set.
To serve, either use a melon baller to form round truffles or turn the chocolate out of the tray and cut to shape. Roll in the cocoa powder to finish.
«Try chopping up the sultanas before mixing with the rum to give a finer texture to your truffles.»