Rum Centered Chocolates
by Tarla Dalal

This is the perfect dessert for a romantic candlelight dinner or an elite gathering of adults. These exquisite Rum-Centered Chocolates have a melt-in-the-mouth texture and an intense flavour, resulting from the fusion of dark chocolate and rum.

These chocolates have to be handled with care because they are fragile. You can store them only for two days, and that too refrigerated in an airtight container.

This recipe has been viewed 180460 times

5/5 stars 100% LIKED IT
8 REVIEWS ALL GOOD

Rum Centered Chocolates recipe - How to make Rum Centered Chocolates

To Be Mixed Into A Rum Filling
1/4 cup icing sugar
1 tbsp rum

For The Chocolate Covering
3/4 cup chopped dark chocolate

Method

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

Nutrient values (Abbrv) per chocolate

Energy	65 cal
Protein	1.1 g
Carbohydrates	5.9 g
Fiber	0 g
Fat	5.4 g
Cholesterol	0 mg
Sodium	0.4 mg

Click here to view calories for Rum Centered Chocolates

Shyamala Ramesh

on 04 Feb 23 10:23 PM

Tarla Dalal

06 Feb 23 11:39 AM

Thank you for the feedback. Please keep reviewing recipes and articles you love.

Irene Sohanlal Daniel

on 10 Feb 21 09:45 AM

Hello ma''am, just out of curiosity I want to know why do we mix icing sugar with rum ? Can''t we add only rum or sweet wine?

22 Feb 21 03:06 PM

Hi, you need little sweetness as the chocolate we have used is also dark...

Charmi shah

on 07 Mar 19 05:28 PM

How much chocolate do we get in this recipe proportion.I mean if we take 3/4 cup chocolate n sugar n rum how much chocolate we get in out put

08 Mar 19 09:18 AM

Hi Charmi, If you follow the above recipe, you will get 11 chocolates.

Jap

on 14 Jan 18 07:34 PM

Can you confirm to me how much rum to mix with 1/4th cup of icing sugar?

15 Jan 18 08:47 AM

Hi, As mentioned in the recipe, 1 tbsp of rum is to be used...

Karishma

on 12 Jan 17 11:06 PM

Do we have to sieve icing sugar before mixing or not?

13 Jan 17 08:51 AM

Hi Karishma, Yes you can if you see lumps.

on 12 Jan 17 05:11 PM

Mam, just wanted to know that do we have to mix icing sugar and rum together before pouring in moulds?

12 Jan 17 05:21 PM

Hi Karishma, Yes you have to as mentioned to be mixed in the recipe

Foodie #653130

on 27 Apr 16 07:05 PM

Asari

on 21 Mar 16 05:03 PM

Wow.. these are just superb.. center filled with rum.. A bite and the mouth is filled with the rum.. I kept these for my friends.. and they also loved this chocolate..