Description
Rich dark chocolate meets a hint of rum in these elegant little treats. Perfect for a special occasion or a sophisticated dessert.
Ingredients
Units
Scale
- 5 oz (150 g) dark chocolate 70%
- 1 teaspoon rum
Instructions
- Break or chop the dark chocolate into small, even pieces. Smaller pieces melt faster and more evenly.
- Set up a double boiler: fill a saucepan with about 1 inch of water and bring to a gentle simmer over medium-low heat. Place a heatproof bowl on top, making sure the bottom doesn’t touch the water.
- Add the chocolate to the bowl and stir frequently with a spatula as it melts, about 3-4 minutes. Remove from heat as soon as the last few pieces have melted; the residual heat will finish the job.
- Stir in the rum and mix until fully incorporated.
- Carefully pour the chocolate into silicone candy molds, filling each about 3/4 full. Tap the mold gently on the counter to release any air bubbles.
- Refrigerate for at least 2 hours, or until the chocolates are completely set and firm to the touch. Pop them out of the molds and store in an airtight container in a cool place.
Notes
- Use high-quality dark chocolate for the best flavor.
- For a stronger rum flavor, increase the amount to 1.5 teaspoons, but taste and adjust according to preference.
- Store chocolates in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Global
Nutrition
- Serving Size: 1-2 chocolates
- Calories: 150
- Sugar: 15
- Sodium: 1
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
- Cholesterol: 5