Liquor Filled Chocolates Recipe with step by step pictures.
Hope you will give this a try and let me know how it turns out for you.
Liquor Filled Chocolates
Ingredients
- Dark Chocolate - 250 grams
FOR MINT FILLING:
- Butter - ¼ cup
- Icing Sugar - 1 cup
- Peppermint Extract few drops
- Green Food colour few drops
FOR LIQUOR CHOCOLATES:
- Butter - ¼ cup
- Icing Sugar - 1 cup
- Rum - 2 to 3 tblsp
Instructions
- Melt chocolate in a double boiler or microwave for 1 min. Mix till smooth and set aside.
- Take a silicone chocolate mould. Spoon chocolate in and spread evenly.
- Now put this in fridge and leave to set till chocolate hardens.
- Mix filling ingredients till creamy.
- Now spoon filling in and tap it gently so it is evenly spread
- Now top with more chocolate and put this in fridge for 1 hour.
- Now unmould and serve.
Pictorial:
1)Melt some dark chocolate in microwave or using a double boiler.
2)I melted it for 1 min, i took every 10 seconds and mixed it well and microwaved it again till it is completely melted
3)You will need some silicone moulds
4)Spoon chocolate in and coat evenly
5)Pop this in fridge so the chocolate hardens
6)Now lets make filling. I made two flavoured fillings. One is liquor chocolates and mint chocolate
7)Add in icing sugar
8)Add in mint extract in one bowl. You can add some green food colour in this too.
9)Mix well
10)In another bowl add in rum
11)Mix well. the mix should be thick and creamy.
12)Spoon filling into the chocolate
13)Flatten it
14)Pour chocolate on top. Put this in freezer for 1 hour.
15)Unmould
16)Serve
Sumi
Can I use 90%cocoa dark chocolate.
Will it be bitter
yeet skeet
yes. very.
Kenny
How did you get the chocolate to cover the filling on the sides?
Aarthi
You have to pour the chocolate into the mould and coat it first. then add filling in it. I have shown that clearly in the images
Sandi S Johns
these were wonderful! i made a chocolate raspberry wine filling delicious!!!!
Megan
Typically how long would you say these last refrigerated?
Douglas Jones
I replaced the rum with Godiva chocolate liqueur. A may zing!!
Thanks for the tips..
My name is Jake
I just made chocolate 6 oz of Andy's mint and about 2 oz of 80 proof vodka, so about a 1:3 ratio -- a little more generous and concentrated. And no filling. I melted the chocolate using a double boiler method, let the chocolate cool down a bit, as to not let the alcohol cook-off, added the vodka, greased up a plastic container with a liberal amount of oil, poured the chocolate in there in order to later and turn it into smaller bars 4 pieces of chocolate. It's cooling down in the freezer now. I'm curious as to what will happen when it has frozen if it starts to cool down. In other words, will it get a bit watery from the water content in the vodka? It'll be an interesting experiment to see. If it does, I'll probably just pour off the water and refreeze it. Or maybe I won't pour off the water before I refreeze it, since alcohol is an isotrope, and so some of that booze will be lost if I separate any of the liquid.