Spirited Chocolates
Submitted by funky
Handmade liqueur-filled chocolates with a kirsch or Chambord fondant center coated in semi-sweet chocolate. These molded truffles make a sophisticated homemade candy gift for holidays and special occasions.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
5 hrsMaking your own filled chocolates sounds intimidating until you realize the filling is just butter, powdered sugar, and a splash of cherry brandy kneaded into a fondant dough. That’s it. No candy thermometer required.
Kirsch gives the centers a warm cherry-almond flavor, while Chambord leans more toward ripe raspberries. Pick your poison. Either one pairs beautifully with the snap of semi-sweet chocolate around it.
The molding process takes patience but zero skill. Spoon melted chocolate into cherry-sized molds, freeze until set, drop in a fondant ball, and seal with more chocolate. Store them in the fridge and try not to eat the entire batch before you can gift them.
Pro Tips
- Knead the fondant until it’s smooth and pliable like play dough. If it’s crumbly, add a tiny bit more liqueur. If it’s sticky, add more powdered sugar.
- Keep the melted chocolate over hot water as you work. It will seize up fast once it cools.
- Freeze the chocolate-lined molds for a full 10 minutes before filling. Rushing this step means thin, crackable shells.
- Package these in small candy boxes with wax paper between layers for a gift that looks like it came from a chocolate shop.
Ingredients
Directions
Combine butter and liqueur; blend well. Stir in enough powdered sugar to make mixture the consistency of craft dough, kneading as necessary. Shape mixture into 4 dozen balls. Chill.
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let chocolate stand over hot water as you mold chocolates.
Spoon about ½ teaspoon melted chocolate into each plastic mold intended for chocolate-covered cherries. spread chocolate to cover sides of mold using the back of a smll spoon. Freeze about 10 minutes or until firm. Place one fondant ball in each mold; spoon in additional chocolate to fill molds. Chill until firm.
Invert plastic molds, and gently tap to release candy. Store in the refrigerator.
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