3 sq. semi-sweet chocolate
5 tbsp. unsalted butter
1 egg yolk
2/3 c. sifted confectioners' sugar
1 tsp. rum (or use 1/4 tsp. rum extract)
Toasted flaked coconut or finely chopped nuts

Melt chocolate in saucepan over very low heat, stirring constantly; cool. (Or, to microwave, place chocolate in microwave-safe bowl; heat at high until chocolate is almost melted, 1 1/2 to 2 minutes, stirring once. Stir until completely melted. Cool.)

Cream butter with egg yolk. Gradually add sugar, blending well. Stir in chocolate and rum. Chill until firm enough to handle. Shape into 1 inch ovals to resemble eggs. Roll in coconut or chopped nuts; chill. Store in refrigerator. Makes about 15 candies.