rum and raisin truffles - how long to soak? and is there a non-alcoholic version?

Soak covered overnight at room temperature - so start at least a day ahead. That's the minimum for the raisins to plump properly and carry flavour into the ganache.

For the no-alcohol batch, any good fruit juice does the job: orange, pomegranate and grape all work nicely with chocolate.

One rule worth respecting if you sell: a juice-soaked batch cannot be called "Rum & Raisin" on the label. Call it what it is - orange raisin truffles sound lovely anyway - and you stay honest with customers who care exactly which one they're buying.