Put wine, orange juice and zest, and the spices into a pot and slowly reduce uncovered over medium heat to about 75 ml.
Strain the mulled wine through a fine sieve back into the pot.
Finely chop the couverture chocolate and stir it together with butter, rum, and 2 teaspoons of blackcurrant powder into the hot mulled wine until melted.
Pour the mixture into a bowl and chill for 3–4 hours.
From the now firm mixture, scoop small balls using a melon baller or teaspoon and shape them into balls by hand.
Roll the balls in the remaining blackcurrant powder mixed with 75 g sugar.
