IngredientsIcing sugar – ½ cup Rum – 1 teaspoon Dark chocolate – 250 gm –
For the rum filling Mix the icing sugar and rum very well until no lumps remain. Keep aside. Chocolate to cover Chop the chocolate into small even-sized pieces and put it in bowl. Place the bowl on top of a double boiler, taking care to see that the base of the bowl is not in contact with the water in the double boiler. Once the chocolate starts melting, stir continuously till the chocolate melts completely and resembles a smooth sauce .Cool the chocolate to room temperature. Put the chocolate back into the bowl .Use this melted chocolate immediately.How to proceed Fill the depressions in the chocolate mould with melted chocolate using a tablespoon and tap the chocolate filled mould gently so that the chocolate coats the depressions evenly and no air gaps remain.Overturn the mould and tap it lightly at a 45° angle so that all the excess chocolate gets poured out and only a thin layer of chocolate coating the depressions of the mould (i.e the chocolate shell)remain.Refrigerate the filled mould for about 10 minutes. Meanwhile put the remaining chocolate back into the bowl Keep aside. Spoon the rum filling mixture into 12 chocolate shells so that it fills half of each shell. refrigerate for 15 more minutes. Meanwhile melt the remaining chocolate again Remove the mould from the refrigerator and put 1 teaspoon of the melted chocolate on each chocolate shell. Tap the mould lightly on your work table so as to smoothen the upper surface. To ensure that the chocolate completely covers the filling mixture taking care to see that the rum filling mixture and chocolate do not mix. For the final finish, put a little chocolate to cover any air gaps and on places where the filling is visible.. Refrigerate till the chocolates have set (approx. 20 to 30 minutes).Upturn the mould and tap lightly to unmould the chocolates. Store refrigerrated.