Put the raisins in a bowl with enough water to cover and soak until soft and plump, about 10 minutes. Melt the chocolate. I find the easiest way to do this is in a double boiler over simmering water, but it can also be done in a 250F oven or a microwave at medium power if you prefer. Coarsely chop the hazelnuts either by hand or in a food processor. Squeeze the excess water out of the raisins and add them to the melted chocolate along with the hazelnuts and cream. Mix with a spatula until completely blended. Line a cookie sheet with foil and use two spoons to place nuggets of the chocolate mixture on it. Refrigerate until the chocolate hardens, about 1 hour. Serve chilled. Makes about 24 chocolates.