Chocolate Rum Sticks
185g (6 oz) dark chocolate
90g (3 oz) butter
2 teaspoons 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 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
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.