Recipe for cooking chocolate rum sticks

Desserts to Go with Coffee and Tea :: Chocolate Confections

Chocolate Rum Sticks

Posted by Tiffany at recipegoldmine.com 2/17/2002 11:06 pm

185g (6 oz.) dark chocolate
90g (3 oz.) butter
1 egg yolk
2 tsp. rum
125g (4 oz.) dark chocolate extra
45g (1 1/2 oz.) solid white vegetable shortening

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 Tbsp. at a time, beat until just blended. When chocolate is cold, gradually blend it into the butter mixture, beat well. Refrigerate 5 mins. to stiffen slightly. Add rum, mix well. Put mixture into piping bag fitted with 1 cm (1/2-in.) plain pipe, pipe 6cm (2 1/2-in.) sticks on to wax paper, freeze 20 mins..

Melt extra chocolate and shortening over hot water, cool; when beginning to thicken, dip sticks in to coat completely. Place on wax paper, refrigerate 10 mins., then decorate with remaining chocolate coating. Keep refrigerated.

Makes approximately about 24.