Category Archives: Foodie Fun

How to make your own liqueur chocolates!


You need:

– Silicone moulds to make chocolates (for example like this)

– Good quality baking chocolate (we used 70% cocoa solids). It has to be chocolate specifically for baking and desserts, as it will have a higher percentage of cocoa butter, giving your chocolates the nice shiny finish. We used 300g.

– Liqueur of your choice. We had plum spirit and cherry liqueur

– Double cream

– Sugar

– Time and patients, and a cooking thermometer (essential!)


1. Tempering the chocolate. This is the only slightly tricky bit, but cannot skip this step. If you do not temper your chocolate, your chocolates will look nice and shiny at first but will then get a grey surface as the fat separates.


– First grate or very finely chop 1/3 of the chocolate and set it aside

– Melt the other 2/3 over a water bath. Stick the thermometer in the chocolate. Keep stirring the chocolate until it reaches 40-42 degrees Celcius. This will take a while, but then the temperature will start to rise very quickly. Prepare a shallow dish with cold water next to the hob in case you quickly need to stop your chocolate from getting too hot. In that case cool down the chocolate by placing the bowl into the cold water and stirring quickly.


– Take the chocolate off the heat. Slowly stir in the grated chocolate so it melts. Keep stirring until your chocolate is cooled down to 26-28 degrees Celcius. Again, this will take a while!

– Put the chocolate back on the water bath and reheat to 30-32 degrees Celcius. Take the chocolate off the heat.


2. Using a small spoon, coat the silicon moulds in chocolate. Make sure the walls are completely covered. Place in the fridge to set.

3. To make chocolate ganache, add cream to the leftover melted chocolate. It might be good to heat up the cream in the microwave first, but we didn’t do that. Add about 1 part cream to 2 parts chocolate. Add sugar and liqueur to taste.

4. Fill your moulds with ganache, leaving a little room for a “lid”. Return to fridge.

5. When the ganache has set, seal the moulds with a layer of chocolate. Refridgerate and you’re done!



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