Rhum-Raisins Truffles

2 tablespoons water, 1 bag Dr Oetker Finesse Jamaica Rhum Aroma, 100 g raisins, 100 g dark chocolate, 75 g butter, 1 bag vanilla sugar, 50 g icing sugar, 100 g grated chocolate

Mix the water with the rhum, soak the raisins for at least 3 hours. Melt the chocolate, mix it with the butter, vanilla sugar and the icing sugar. Put it for 30 minutes in the fridge. Add the raisins and mix again. Make small balls of chocolate and cover them with the grated chocolate. Keep in the fridge till serving.