Preparation time 15 minutes and cooking time 15 minutes approximately for 12 chocolates.

Ingredients

• Chocolate covering and filling:
• 250 grams of dark chocolate.
• Half cup-icing sugar.
• 1-tablespoon rum.

Rum filling:

• Mix icing sugar and rum until no lumps remains and keep it aside.
• Chocolate covering
• Chop the chocolate into small pieces of equal size and keep it aside in bowl.
• Place the bowl on the top of a double boiler and take care that the bowl is not in contact with the water in the double boiler.
• Once the chocolate starts melting stir it continuously till the chocolate melts completely and becomes a smooth sauce.
• Remove it from the double boiler and spread it on the kitchen platform immediately.
• Cool the chocolate to room temperature using a flat side of the knife in an up and down motion so that chocolate remains even after cooling without any lumps.
• Put the chocolate back into the bowl with the help of knife.

Now its ready to be used for the next step.

Method

Fill the depressions in the chocolate mould with melted chocolate using a tablespoon and tap the chocolate filled mould gently so that a coating is created around the depressions evenly.

Now overturn the mould and tap it on your kitchen platform to get excess chocolate poured out and only the thin layer of chocolate coating the depressions of the mould remains.

Now clean the surface of the chocolate mould using knife.

Refrigerate the filled mould for about 10 minutes.

Meanwhile put the remaining chocolate back into the bowl with the help of your palette knife or dough cutter. Keep aside.

Spoon the rum filling mixture into 12 chocolate shells so that it fills half of each shell.

Clean the edges of the mould again with your palette knife or dough-cutter and refrigerate for 15 more minutes.

Meanwhile melt the remaining chocolate again repeat the steps for the chocolate covering.

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 smooth-en 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.

Clean the edges of each shell using your palette knife or dough cutter.

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 un-mould the chocolates. Store refrigerated.

Have a sweet day!

Other interesting articles: