45g (1 1/2 ounces) solid white vegetable
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 cm (1/2-inch) plain pipe, pipe
6cm (2 1/2-inch) sticks on to wax paper.
Freeze for 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.
Makes about 24.
Posted by Tiffany at Recipe Goldmine 2/17/2002 11:06 pm.