185g (6 oz) dark chocolate
90g (3 oz) butter
1 egg-yolk
2 teaspoons rum
125g (4 oz) dark chocolate extra
45g (1-1/2 oz) 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 in.) plain pipe, pipe 6cm (2-1/2 in.) sticks on to waxed 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 waxed paper, refrigerate 10 minutes, then decorate with remaining chocolate coating. Keep refrigerated.
Makes about 24.