|Unsalted butter||75 Gram|
|Icing sugar||120 Gram|
|Rum||22 1⁄2 Ounce (1 1/2 X 15 Milliliter Spoons)|
|Plain chocolate||175 Gram, melted|
Beat the butter by hand in a mixing bowl until smooth and creamy.
Gradually add the sugar, beating well after each addition.
Continue beating until the mixture is light and fluffy.
Beat in the rum.
Allow the melted chocolate to cool and thicken for about 5 minutes.
Pour the chocolate into the mixing bowl and beat into the butter mixture.
Continue to stir until thoroughly blended and the paste is thick and firm.
Spoon the paste into a piping bag fitted with a 1 cm/1/2 inch star nozzle.
Line a tray with greaseproof paper and pipe the paste into spirals 3 cm/1 1/4 inches in diameter.
Leave the spirals to harden in a cool place for a few hours.
Place the spirals in paper cases to serve.