Rum Centered Chocolates recipe for Easter **

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Rum Centered Chocolates recipe  

How to make Rum Centered Chocolates For Easter




Ingredients

To Be Mixed Into A Rum Filling1/4 cup icing sugar
1 tbsp Butterfly Cane Spiced Rum

For The Chocolate Covering3/4 cup chopped dark chocolate










Method 
  1. Put the dark chocolate in a microwave safe bowl and microwave on high for 1 minute. Mix well.
  2. 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.
  3. Overturn the mould and tap it lightly 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)remains
  4. Clean the upper surface of the chocolate mould using a palette knife across the chocolate mould.
  5. Refrigerate the filled moulds for about 15 minutes.
  6. Fill each depression with the prepared rum filling till it is 3/4th full.
  7. Refrigerate for 20 minutes.
  8. Top it with the remaining melted chocolate evenly over the Butterfly cane spiced rum filling.
  9. Refrigerate for 30 minutes or till firm.
  10. Demould gently, serve or store in an air-tight container in the fridge.







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