How to make
Melt the butter. Soak the raisins in 1 tbsp rum and leave them to soften. Crumble the biscuits in a blender.
Mash the dry chocolate pastries by hand in a bowl, add the cocoa, blended biscuits, cocoa, honey and sour cherry jam. Mix everything, add the raisins and pour in the melted butter.
Mash the entire mixture with your hands so that you get a wet, homogeneous dough-like mixture. Cover the mixture with plastic wrap and put it in the fridge for an hour to harden.
Take a little bit of the dough at a time with your hands and form balls the size of a ping-pong ball. Arrange them in a plate and leave in the fridge for an hour.
To make the glaze: melt 2 tbsp dark chocolate in a water bath or microwave and pour each ball with it, wait for it to cool and sprinkle with coconut flakes or chocolate sprinkles.
From these ingredients you're going to get about 15 chocolate truffles, which are exceptionally sweet and a little caloric but you can always run a little more afterwards. :)
