Just in case you've been wondering what rock I've crawled out from under, I am pregnant! That's one big boulder on the front of me. I haven't been up to doing much cooking or baking, and would rather be laying down and catching as many zzz's as I can muster with three toddlers under my care. Just kidding- toddlers 1, mummy 0.
But that's okay, because over the weekend, hubby and I and the kids are heading off on holidays to the Sunshine Coast. I cannot wait to get my grubby mits on that little beach house and really relax! Anyway, these heart shaped rum bites are delicious and you don't need to use an oven. If you're in one of those hot climates like I am, you will not want to pass this up. It's too hot to have that thing on.
If you're curious as to what you'll be creating, I can tell you what will be passing your beloved's lips-dense, chocolatey hearts with a nice dash of rum, rolled in red coconut. You will need a silicone heart mold. I suspect mine is supposed to be used for ice making but it's always been more handy for other non liquid creations like this...yum!
CHOCOLATE RUM HEARTS (A Lick the Spoon Original)
350g biscuits (I used a bunch of different ones like Marie bisuits, plain sweet ones)
1/2 cup cocoa powder
1/2 cup (300g) sweetened condensed milk
2-3 tbsp. rum
1/4 cup dessicated coconut
1 tbsp red food colouring
Crush the biscuits into fine crumbs in a food processor. Pour into a medium sized bowl.
Add the cocoa, sweetened condensed milk and rum. Mix until well combined.
In a zip lock bag, place the coconut and the food colouring. Mix around until the coconut begins to change colour. Sprinkle a little of this mixture into the bottom of each heart shaped silicone old.
Press the chocolate biscuit mixture into the silicone heart molds and firmly press the tops smooth. Refrigerate for 15-30 minutes, then pop them out. Refrigerate in a airtight container until ready to serve.