Bring the cream to the boil. Stir the cream into the chocolate until you have a smooth and glossy mixture. Allow to cool but do not refrigerate.
Place the rum and raisins in a sauce pan, bring to the boil, reduce the heat and simmer for 2 minutes. Remove from the heat and allow to cool.
Mix the raisins with the chocolate and spoon the mixture into a piping bag.
Place the sugar in a heavy bottomed pan and allow to melt without stirring.
Once you have a golden caramel, add a knob of butter and the cream.
Mix well then remove from the pan and allow to cool.
Place the caramel in a food processor, add the salt and mix the remaining butter in a little at a time until you have a smooth, creamy filling. Spoon the mixture into a piping bag.
Melt the remaining chocolate over a bain marie. Stir with a spoon until smooth.
Brush the insides of the moulds with this melted chocolate making sure the inside of each mould is completely covered. Chill in the fridge until ready to fill.
Fill the moulds with each of the fillings and refrigerate for 10 minutes.
Cover the tops of the chocolates with the remaining melted chocolate and smooth over with a pallet knife. Refrigerate again until the chocolates are completely set.
Turn the chocolates out of the moulds and serve.
«To make the chocolates more attractive try brushing some melted white chocolate onto the inside of the moulds or finishing the chocolates with chopped nuts or citrus peel.»