Recipe from: SAFARI A fruity little cookbook
1 small sponge cake
250 g cream cheese
312.5 ml drinking chocolate
250 ml Safari Seedless Raisins
375 ml Safari Walnuts, chopped
5 ml rum essence (or according to taste)
Crumble sponge cake in a food processor.
Add rest of the ingredients. Mix well.
Form into small balls and roll in chocolate vermicelli or sprinkle with hot chocolate powder. Keep in the fridge.
It tastes wonderful after a day or two (it must ripen).