| 1. | Combine raisins and rum in a small saucepan over a medium heat, stir until simmering. Remove from heat and set aside. |
| 2. | Combine cooking chocolate and cream in a heatproof bowl over simmering water. Stir occasionally until melted. Remove from heat. Stir in raisin mixture and ½ the chopped almonds. Refrigerate for about 2 hours or until firm. |
| 3. | Take truffle mixture and form 15 bite sized balls, place on a lined baking tray. Roll each ball in remaining chopped almonds, gently pressing almonds to adhere. |
| 4. | Roll slightly smaller sized balls and place on another lined tray. Place in freezer for 20 minutes, or until firm. |
| 5. | Melt dark melts, add copha and stir until smooth. Take off heat. Insert a bamboo skewer into ball and dip into chocolate to cover. Gently tap on side of bowl to remove excess. Place on tray, then repeat with remaining balls. Allow to set at room temperature. |
| 6. | Combine melted white melts and oil. Spoon into a small plastic zip lock bag. |
| 7. | Snip a tiny piece from one corner. Quickly drizzle chocolate over half the remaining truffles. Allow to set. Before serving, lightly dust remaining truffles with cocoa. |
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