whisky liqueur chocolates

I can’t tell you the number of times that I’ve made chocolate truffles. They tend to be my home-made gift of choice.

I really wanted to have a go at making something with a softer, creamier, liquid filling. Something perhaps a little less rich than a truffle but just as indulgent.
It took me several attempts to get the texture of the filling just right, resulting in plenty of cast-offs to satisfy Mr Colonial Cravings sweet tooth.
Quantities are not as important here as ratios. I made mine to fill a specific mould and was still left with a little excess filling (which I re-warmed and used as chocolate sauce.) You may need to make more or less but it’s a fairly easy recipe to multiply. Be sure to use really good quality chocolate for these. Ideally the shells should be at least 70% cocoa.

Ingredients
Makes 10 moulded chocolates

90g ish good quality dark chocolate
60g white chocolate
1 1/2 tbsp whisky
2 tbsp double cream
5g butter

whisky liqueur chocolates

 

Use a bowl set over a pan of boiling water to melt the dark chocolate and then use this to coat the inside of your chosen mould. I like to drop a teaspoon of chocolate into each space and then push it into all the corners with a cocktail stick but use any method that works well for you. Remember to hang onto any remaining chocolate for the bottoms of the chocolates.
Put this in the fridge to firm up and set. If they seem a bit thin once they are set then it’s fine to apply a second coat of chocolate to the mould.
In a different bowl set over the pan of water melt together the white chocolate, cream and whisky. Once it has emulsified set it aside to cool a little before mixing in the butter. Let this drop down to room temperature before carefully spooning the filling into the prepared mould. Place in the fridge to chill completely. The surface of the filling will set ever so slightly.
whisky liqueur chocolates Finally re-melt the remaining dark chocolate and spoon this on top of the filling to seal the bottoms of the chocolates. Refrigerate again to set and then carefully pop the chocolates out of the mould and pack them into pretty boxes ready for giving as gifts, if you’re of a generous disposition…