Liquor Chocolate Recipe with Step by Step Pictures. Cute little chocolate filled with a creamy liquor. You can use any of your favorite alcohol in this chocolate and enjoy this dessert for this valentines day along with chocolate truffles.
Liquor Filled Chocolates Recipe
Is there anything more delicious than homemade chocolate. Filled chocolates are very popular these days. Chocolates are filled with so many delicious ingredients. I am a fan of lindt liquor filled chocolates. Tasted it once and immediately loved it.
Table of Contents
About Liquor Chocolates Recipe
Bite size chocolate morsels filled with your favorite liquor.
Liquor Chocolates are one of the popular filled chocolate recipe. It can be quite complicated to make at home. But I have shared a version which can be easy to make at home.
In this recipe I am sharing two version of filled chocolate. Liquor and mint filled chocolates are included in this recipe.
Ingredients for Liquor Chocolates
- Chocolate
- Butter
- Confectioner sugar
- Liquor of choice
- Extracts
Video for Liquor Chocolates
How to Make Liquor Filled Chocolates
Melting Chocolate
Take chocolate in a microwave safe bowl preferably glass. Place chocolate bowl in microwave. Microwave chocolate at 20 seconds interval until chocolate is melted. it will take less than a minute. Remove the bowl every 20 seconds and gently mix using a spatula. Mix until all the chocolate is melted. Mix till smooth and set aside.
If you don't have microwave, you can melt chocolate in a double boiler. Place water in a sauce pan, bring it to a boil. Take chopped chocolate in a heat safe bowl, place the chocolate over the sauce pan of simmering water. Make sure the bottom of the bowl doesn't touch the simmering water. Use a spatula to gently mix the chocolate until it is all melted.
Assembling Liquor chocolates
Take a silicone chocolate mould. Spoon the melted chocolate in and spread evenly. Now put this in fridge or freezer and leave to set till chocolate hardens, it will take less than 5 mins. Make sure you get a thick layer of chocolate on the silicon mould. for achieving this You can even do double layer of chocolate coating. Once the first layer hardens, remove the silicon mould from freezer and add some more chocolate and coat again. Pop it back into the freezer to harden.
Liquor filling.
Mix filling ingredients till creamy. You just need a bowl and spoon or whisk to do this. The mixture has to be thick and spoonable. If it is too runny, you can refrigerate the filling for few minutes to harden.
Assembling Liquor Chocolates
Now take your silicon mould from freezer. spoon filling in, don't over fill the mould. Just a tsp of filling would be plenty. Tap the silicon mould gently so the filling is evenly spread. Now spoon more melted chocolate over the filling and spread evenly. if the chocolate is over filled, you can scrape it gently using a spatula or bench scraper. put the mould back in fridge or freezer for 30 mins.
De moulding Chocolates
Remove the silicon mould from freezer and invert it on a parchment lined baking sheet. Use your fingers to gently remove each chocolates from the silicon mould. Since it is frozen hard it will release easily from silicon moulds. You can serve the chocolate immediately or wrap it with chocolate wrappers and store in fridge for later use.
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Liquor Filled Chocolates Recipe | How to Make Liquor Chocolate at Home
Ingredients
- 250 grams Dark Chocolate Bar (use good quality chocolate bar)
FOR MINT FILLING:
- ¼ cup Unsalted Butter
- 1 cup Confectioners Sugar (Icing Sugar)
- ⅛ tsp Peppermint Extract
- few drops Green Food colour
FOR LIQUOR CHOCOLATES:
- ¼ cup Unsalted Butter
- 1½ cup Confectioners Sugar (Icing sugar)
- 2 tbsp Rum or Liquor of your choice
- Rum extract (optional)
Instructions
Melting Chocolate
- Take chocolate in a microwave safe bowl preferably glass. Place chocolate bowl in microwave. Microwave chocolate at 20 seconds interval until chocolate is melted. it will take less than a minute. Remove the bowl every 20 seconds and gently mix using a spatula. Mix until all the chocolate is melted. Mix till smooth and set aside.
- If you don't have microwave, you can melt chocolate in a double boiler. Place water in a sauce pan, bring it to a boil. Take chopped chocolate in a heat safe bowl, place the chocolate over the sauce pan of simmering water. Make sure the bottom of the bowl doesn't touch the simmering water. Use a spatula to gently mix the chocolate until it is all melted.
Assembling Liquor chocolates
- Take a silicone chocolate mould. Spoon the melted chocolate in and spread evenly. Now put this in fridge or freezer and leave to set till chocolate hardens, it will take less than 5 mins. Make sure you get a thick layer of chocolate on the silicon mould. for achieving this You can even do double layer of chocolate coating. Once the first layer hardens, remove the silicon mould from freezer and add some more chocolate and coat again. Pop it back into the freezer to harden.
Liquor filling.
- Mix filling ingredients till creamy. You just need a bowl and spoon or whisk to do this. The mixture has to be thick and spoonable. If it is too runny, you can refrigerate the filling for few minutes to harden.
Assembling Liquor Chocolates
- Now take your silicon mould from freezer. spoon filling in, don't over fill the mould. Just a tsp of filling would be plenty. Tap the silicon mould gently so the filling is evenly spread. Now spoon more melted chocolate over the filling and spread evenly. if the chocolate is over filled, you can scrape it gently using a spatula or bench scraper. put the mould back in fridge or freezer for 30 mins.
De moulding Chocolates
- Remove the silicon mould from freezer and invert it on a parchment lined baking sheet. Use your fingers to gently remove each chocolates from the silicon mould. Since it is frozen hard it will release easily from silicon moulds. You can serve the chocolate immediately or wrap it with chocolate wrappers and store in fridge for later use.
Video
Notes
- Use good quality chocolate for this recipe. It enhances the taste of the end product.
- You can use any extract in the filling to make the flavours you like.
- The filling has to be thick for easy filling. if the filling is runny, You can mix the filling and pop it in fridge for few minutes to harden.
- Transfer the filling to a piping bag and snip off the end. This makes the process easy. But you can use a spoon to do the filling too.
- Make sure you take your time to melt the chocolate. Don't melt the chocolate in high temp else the chocolate will seize.
- When melting the chocolate in microwave melt it in 20 second interval else the chocolate may seize.
- When melting the chocolate in double boiler, make sure no water gets into the chocolate. Even 1 drop of water may seize the chocolate mixture.
- Silicon moulds are best for making filled chocolates, but other plastic moulds will work too.
- When spreading chocolate in silicon moulds make sure you get a thick coating and also even coating with no gaps. Else the filling may leak when un moulding.
- Freeze the chocolate solid before trying to de mould.
Flavour Variations
You can make any flavours of filled chocolates. Use the right flavours or extracts along with butter and icing sugar to make the particular flavours. Here are few of my flavour ideas for you.Caramel
Make salted caramel sauce, cool it completely. Place it in fridge for few hours to harden. Transfer the thick caramel sauce to a piping bag. Pipe it into the chocolate & proceed as recipe.Nutella
Transfer the nutella to a piping bag. Pipe it into the chocolate & proceed as recipe.Hazelnut Nutella
Mix some finely chopped toasted hazelnuts into nutella. Transfer to a piping bag. Pipe it into the chocolate & proceed as recipe.Blueberry
You can either use blueberry extract and purple food colouring into the butter and sugar. Blueberry preserves or freeze dried blueberry powder can be added into the butter sugar mix for added flavours. Transfer to a piping bag. Pipe it into the chocolate & proceed as recipe.Strawberry
You can either use strawberry extract and pink food colouring into the butter and sugar. strawberry preserves or freeze dried strawberry powder can be added into the butter sugar mix for added flavours.Transfer to a piping bag. Pipe it into the chocolate & proceed as recipe.Coconut
Dessicated coconut can be added into the butter and sugar mix.Orange Truffles
Add few drops of orange extract and food colouring along with some grated orange zest and finely chopped candied oranges into the filling mixture.Lemon Truffles
Add few drops of lemon extract and food colouring along with some lemon zest and finely chopped candied lemon peel into the filling mixture.Peanut butter
Peanut butter can be mixed with icing sugar and butter to create the filling. Transfer to a piping bag. Pipe it into the chocolate & proceed as recipe.Peanut Butter & Jelly
Using peanut butter as one layer and any of your favorite preserves or jelly as another layer as filling.Raspberry
Add few drops of raspberry extract and food colouring along with some freeze dried raspberry powder into the icing sugar and butter mix.Fruit & Nuts
finely chopped dried fruits and toasted nuts can be added into the butter sugar mix in the filling.Nutrition
Liquor Filled Chocolate Step by Step Pictures
1)Melt some dark chocolate in microwave or using a double boiler.
2)I melted it for 1 min, i took every 20 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. Check written recipe for details.
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
Tips & Tricks
- Use good quality chocolate for this recipe. It enhances the taste of the end product.
- You can use any extract in the filling to make the flavours you like.
- The filling has to be thick for easy filling. if the filling is runny, You can mix the filling and pop it in fridge for few minutes to harden.
- Transfer the filling to a piping bag and snip off the end. This makes the process easy. But you can use a spoon to do the filling too.
- Make sure you take your time to melt the chocolate. Don't melt the chocolate in high temp else the chocolate will seize.
- When melting the chocolate in microwave melt it in 20 second interval else the chocolate may seize.
- When melting the chocolate in double boiler, make sure no water gets into the chocolate. Even 1 drop of water may seize the chocolate mixture.
- Silicon moulds are best for making filled chocolates, but other plastic moulds will work too.
- When spreading chocolate in silicon moulds make sure you get a thick coating and also even coating with no gaps. Else the filling may leak when un moulding.
- Freeze the chocolate solid before trying to de mould.
Flavour Variations
You can make any flavours of filled chocolates. Use the right flavours or extracts along with butter and icing sugar to make the particular flavours. Here are few of my flavour ideas for you.
Caramel
Make salted caramel sauce, cool it completely. Place it in fridge for few hours to harden. Transfer the thick caramel sauce to a piping bag. Pipe it into the chocolate & proceed as recipe.
Nutella
Transfer the nutella to a piping bag. Pipe it into the chocolate & proceed as recipe.
Hazelnut Nutella
Mix some finely chopped toasted hazelnuts into nutella. Transfer to a piping bag. Pipe it into the chocolate & proceed as recipe.
Blueberry
You can either use blueberry extract and purple food colouring into the butter and sugar. Blueberry preserves or freeze dried blueberry powder can be added into the butter sugar mix for added flavours. Transfer to a piping bag. Pipe it into the chocolate & proceed as recipe.
Strawberry
You can either use strawberry extract and pink food colouring into the butter and sugar. strawberry preserves or freeze dried strawberry powder can be added into the butter sugar mix for added flavours.Transfer to a piping bag. Pipe it into the chocolate & proceed as recipe.
Coconut
Dessicated coconut can be added into the butter and sugar mix.
Orange Truffles
Add few drops of orange extract and food colouring along with some grated orange zest and finely chopped candied oranges into the filling mixture.
Lemon Truffles
Add few drops of lemon extract and food colouring along with some lemon zest and finely chopped candied lemon peel into the filling mixture.
Peanut butter
Peanut butter can be mixed with icing sugar and butter to create the filling. Transfer to a piping bag. Pipe it into the chocolate & proceed as recipe.
Peanut Butter & Jelly
Using peanut butter as one layer and any of your favorite preserves or jelly as another layer as filling.
Raspberry
Add few drops of raspberry extract and food colouring along with some freeze dried raspberry powder into the icing sugar and butter mix.
Fruit & Nuts
finely chopped dried fruits and toasted nuts can be added into the butter sugar mix in the filling.
Frequently Asked Questions
How long do homemade filled chocolates last?
What do you fill chocolate moulds with?
---------------------------------------------------
I believe you must have done them well. Congratulations on having a special Valentine's Day gift for your lover this year! Homemade chocolate with hearty decoration, I believe your lover will like this gift even more. The chocolate box can be decorated with custom custom Valentine's Day stickers , printing your lover's name, your love length, and what you want to say to her/him on Customsticker. You can choose the pattern, size, and text you want, and don't forget to say Happy Valentine's Day when you give it to her/him. 😀
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?
Mary
Don't refrigerate chocolate. Properly tempered chocolates are fine at room temperature
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.
Amy
Hii just made these can we freeze the mixture
Aarthi
yes you can
Muoi
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Angela
I just made these with Tequila Rose and they are very good. These were the best and easiest filled chocolates I made this year. I put the filling in a squeeze bottle and that made it so easy. Thank you for the recipe
Mary
Teaching people to temper the chocolate properly will give a better finish. Shiny chocolate with a good crisp finish. Never refrigerate or freeze your chocolate to set it as the sudden temperature change causes the chocolate to bloom (white tinge)