Instructions:

Chocolate Rum Sticks

185g (6 ounces) dark chocolate
90g (3 ounces) butter
1 egg yolk
2 teaspoons rum
125g (4 ounces) dark chocolate extra
45g (1 1/2 ounces) 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 wax 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 wax paper, refrigerate 10 minutes, then decorate with remaining chocolate coating. Keep refrigerated.

Makes about 24.