Chocolate Rum Sticks

Ingredients

• 6 ounces dark chocolate
• 3 ounces butter
• 1 egg yolk
• 2 teaspoons rum
• 4 ounces dark chocolate; extra
• 1 1/2 ounces solid white vegetable shortening

Method 

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 for 5 minutes to stiffen slightly. Add rum, mix well. Put mixture into piping bag fitted with 1/2 inch plain pipe. Pipe 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 into to coat completely. Place on waxed paper, refrigerate 10 minutes, then decorate with remaining chocolate coating. Keep refrigerated

Yields: about 24

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