1. Boil fresh cream, and cool completely.
2. Add 120 ml rum, 150 gm raisin and 300 gm dark melted chocolate.
3. Mix well. Melt and temper dark chocolate.
4. Put in a mould turn mould upside down to make hollow shells.
5. Cool shells in a refrigerator for 10 minutes.
6. Take shells out and fill up with rum raisin mixture.
7. Top up the shells with the balance melted dark chocolate.
8. Cool in the refrigerator for 15 minutes and serve.

Contributed by: Anita Raheja - Heena Agarwal
Recipe by: Zeba Kholi