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Chocolate Rum Sticks

Ingredients
  • 185g (6 oz) dark chocolate
  • 90g (3 oz) butter
  • 1 egg-yolk
  • 2 teaspoons rum
  • 125g (4 oz) dark chocolate extra
  • 45g (1 1/2 oz) solid white vegetable shortening
Instructions

Melt chocolate over hot water, allow to become cold but not set. Cream butter until light and fluffy. Beat egg-yolk, gradually add creamed butter, about 1 tablespoon at a time, beat until just blended. When chocolate is cold, gradually blend it into the butter mixture, beat well. Refrigerate 5 minutes to stiffen slightly. Add rum, mix well. Put mixture into piping bag fitted with 1 cm (1/2-inch) plain pipe, pipe 6cm (2 1/2-inch) sticks on to waxed paper, freeze 20 minutes. Melt extra chocolate and shortening over hot water, cool; when beginning to thicken, dip sticks in to coat completely. Place on waxed paper, refrigerate 10 minutes, then decorate with remaining chocolate coating. Keep refrigerated. Makes about 24.

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