In a small, heavy saucepan bring the heavy whipping cream to a simmer (stir and scrape down the sides with a spatula)

Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the rum, stir until all chocolate is melted and mixture is smooth and creamy.

And then, beat the chocolate with cream till it becomes a little bit harder, like sour cream or yogurt.

Line mold with kitchen parchment paper.

Pour the chocolate into the mold and spread thinly. Chill in the refrigerator for 30 minutes to 1 hour to harden.

Once the chocolate has hardened, cut the chocolate into 1.5 inch squares in a saw-like motion using a knife.

Coat the sides with chocolate as well and let it chill. Once it has hardened, sprinkle some cocoa or matcha powder for decoration. Decorate with edible gold dust if you have some.

All done!