Chocolate is always a delicious treat and it’s even better when this treat is filled with your favourite liqueur! There are some great brandy chocolates and similar items out there but, sometimes, you just want to make your own flavours, using your favourite products. So, here’s a great recipe that lets you do just that! This recipe should yield about 90 pieces so, if you want to give it a test run, you can halve the ingredients. Alternatively, if you have already enjoyed a test run and you want to make a larger batch to share with your friends, you can double or even triple this recipe.
You will need:

  • Chocolate (for melting and making your chocolate cups)
  • 240g water
  • 390g extra fine granulated sugar
  • 240g liqueur of your choice
  • Candied orange peels (one for each chocolate cup)
  • 60g unsalted butter (softened)
  • 60g confectionery fondant
  • Grapeseed oil

Method:

  • Prepare your chocolate cups in advance and allow them to set properly before you proceed to fill them
  • Mix the water and sugar together and allow to boil for one minute before allowing it to cool to room temperature.
  • Add your liqueur to 240g of the boiled and cooled sugar water.
  • Place one candied orange peel in each of the chocolate cups. To prevent them from floating, add a drop of melted chocolate (soft enough to be moulded but solid enough not to run everywhere) in each cup. Attach the orange peel to the chocolate cup using this soft chocolate and allow it to set before you continue.
  • Fill each cup with the liqueur mixture and make sure that you leave just a little bit of room on top.
  • Cream together the butter and fondant before placing it in the microwave for a few seconds to make it easier to work with. Place the liquid fondant butter mixture in a piping bag and snip off the corner.
  • Pipe the fondant mixture on top of each chocolate cup to seal the liqueur inside.
  • Allow the fondant to become firm at room temperature before you proceed.
  • Thin some of your melted chocolate with 15% grapeseed oil and gently top off each of the chocolate cups with this mixture to seal them.
  • Leave your chocolates to set at room temperature and avoid placing them in the fridge. They are best while they are still fresh, of course, but they will keep for a few days if need be.