Chocolates filled with liqueur are some of the more complex types of confections made. One classic method to prepare these is to pour liqueur syrup into starch molds, which is a technique that easily can result in disappointment. Many factors such as dryness of starch, humidity of work environment, and syrup have an effect on the success of these confections. A simpler and quicker manner is to fill purchased truffle shells with liquor syrup. Either process, when correctly finished in the right work environment, the surface of the liqueur syrup will obtain a crystallized sugar shell which is then enrobed in couverture chocolate.
Although this may be a classic method of sealing liqueur into chocolates, one may question if it is really the best. Many people feel objection to the crunchy sugar shell and it is their primary reason why they do not consume these. Let’s be honest, it is an odd texture indeed and no other chocolates contain crystallized sugar. If crystallized sugar was delicious or had great texture, we certainly would include it into other chocolates.
Alternatives to crystallized sugar crust are possible and may have their own set of issues; however they still are my preferred method for making liqueur filled chocolates.
Irish Cream Liqueur
| 8 oz | Whipping cream | 240 g | |
| 1 oz | Chocolate (54-66% Cocoa mass) | 30 g | |
| 2 teaspoon | Instant coffee | 4 g | |
| 14 oz | Sweetened condensed milk | 420 g | |
| 8 oz | Whiskey (smooth) | 240 g | |
| 1 teaspoon | Vanilla extract | 5 g | |
1 Bring heavy cream to a boil. Pour onto chocolate and coffee extract and blend smooth. Add sweetened condensed milk. Pour in Whiskey and vanilla. Allow to completely cool.
2.Make chocolate shells that will provide a flat surface when turned upside down. (no round domes!)
3. Spread couverture onto acetate and cut matching shapes which are slightly larger than mold. Once cut flip upside down and cover with heavy board to keep the cutouts perfectly flat. (Very important)
4. The remaining work is best done with 2 people: Dip the edge of each molded chocolate into tempered (on the warm side) couverture chocolate and fill immediately with liqueur (using a squeeze bottle is a good option). Quickly top with chocolate cutout.
Yields about 90-100 chocolates.
Nicely timed for Chirstmas Eddy – thanks!!
After seeing another method of yours (sealing liquid centers with fondant), this looks very interesting – if a bit fiddly. Anything to avoid awful sugar crust.
Thanks
Chef Eddy,
I made wine-filled chocolates a while back and had some issues with the alcohol eating through the chocolate (I think that was what was happening?). How is that prevented with this method? (Not trying to be argumentative; I’m just curious how it works.)
I’m very excited to give these a go! Thanks for the recipe!
Sarah,
It is not just you who that happens to. It is a natural occurrence unless you follow a sugar crust method.
My best, Eddy.
This one would be great for holiday time sitting around the fire with a warm cup of hot chocolate!
Why the emphasis on being flat not round?
I love Irish Cream and chocolate so this combination is a winner for me. Although I am not a pro at working with chocolate, this would be worth trying.
Hey Chef,
I also want to know why not round domes. If I were to do a heart shaped chocolates, how would I go about with doing that?
this dessert is very attractive this needs to be on someones menu