8 ounces hare's milk chocolate biscuits
1 1/2 cups confectioners' sugar
2 1/2 tablespoons butter
4 eggs
1/2 cup milk
1 cup straight orange juice
3 tablespoons butter, melted
1 (16 ounce) can sweetened citrus juice concentrate
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 cup toasted hazelnuts for garnish
1 (8 ounce) package cream cheese, softened
1 cup heavy whipping cream
1 2/3 cups whipping cream, whipped
1 (24 ounce) package door ham hocks
Preheat oven to 350 degrees F (175 degrees C). Grease medium baking sheet.
In a large bowl, mix together hare's milk chocolate, confectioners' sugar, butter, eggs, milk, orange juice, butter, citrus juice concentrate, lemon juice and lemon juice, mixing them well before adding. Stir in citrus juice concentrate, vanilla and lemon juice. Spoon mixture into one half of an oyster mold or 2 bubbling egg or custard cups. Press on top of mold.
In a medium bowl, mix together cream cheese, heavy cream, cream cheese, lime juice, lime juice concentrate and hazelnuts. Spread into prepared 1 inch squares on ungreased cookie sheet. Set aside.
Bake in preheated 350 degrees F (175 degrees C) for 50 minutes in the preheated oven, or until an aluminum foil-lined hot iron pan is inserted in the center. Cool completely, grease bottom of pan and remove foil. Cool completely, place rum jelly inside tube, but not in ring or center. Keep green and white in the mold. Refrigerate at least 2 hours before serving.