How To make Chocolate Liqueur Shells
3 oz Each of semi-sweet or
-bittersweet, milk and white Chocolate, melted in -separate bowls
MOUSSE:
3 oz White chocolate, chopped
2 Eggs, separated
1 tb Each of Tia Maria, creme de
-menthe or: Cointreau food coloring if -desired With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper. Mousse: Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside. In a separate bowl, beat egg whites until stiff, but not dry. Divide egg yolk min into three separate bowls and add 1 teaspoon of a different liqueur to each bowl. Add a drop or two of green food coloring to bowl containing creme de menthe - if desired. A drop or two of yellow coloring can be added to Cointreau mixture. Gently fold a third of the egg whites into each of the bowls. Spoon into chocolate shells. Refrigerate 2 hours. These shells should be consumed within 24 hours. The chocolate cases can be made ahead of time and stored in a cool, dry place. Makes 12 candies. Source: Gifts From The Pantry By Annette Grimsdale
How To make Chocolate Liqueur Shells's Videos
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For Chocolate moulds & raw material in India order online
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Mould no 044 is similar
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How to make Whiskey Chocolate Truffles
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These decadent bite-sized Whiskey Chocolate Truffles are the ultimate pop-in-your-mouth treat, with intense chocolate flavor and a touch of boozy bliss.
For the full Decadent Whiskey Chocolate Truffles recipe, including ingredient amounts and instructions, please visit our recipe page on Marley's Menu:
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Homemade Chocolate Liqueur
This chocolate liqueur is great on the rocks, in coffee or as a dessert topping.
Liquor Chocolate | Homemade Swiss Chocolate | Anniversary Gift | Chocolate Bomb | Alcohol Chocolate
Valentine's day & Anniversary special Liquor Filled Chocolate. Lovely Homemade Liquor Chocolate Candy for your loved ones.
Preparation time - 5 minutes
Cooking time - 5 minutes
Cool setting time - 35 minutes
Total time - 45 minutes
Ingredients
200 gms Milk Chocolate Compound
200 gms Dark Chocolate Compound
40 ml Whisky
Heart shape chocolate mold
Method
1. Break the chocolate slab into tiny pieces
2. Melt chocolate in a double boiler or microwave for 1 min. Mix till smooth and set aside.
2. Take a silicone chocolate mold. Spoon chocolate in and tap to remove air.
3. Overturn mold to pour out excess chocolate, in a plate.
4. Refrigerate for 10 minutes to set till chocolate hardens.
5. Repeat the same process with other mold for different shape.
6. Meanwhile, in a small bowl, take 5 - 6 tbsp. melted chocolate and add whisky in it, mix till it gets creamy texture.
7. Keep it aside in hot water container, to keep it melted.
8.After 10 minutes, take out mold from fridge.
9. Fill 3/4 mold with whisky chocolate mixture.
10. Tap to remove air bubbles.
11. Put it in deep freezer for 15 minutes.
12. After 15 minutes, remove mold from deep freezer and fill completely with only melted chocolate.
13. Now finally refrigerate for another 10 minutes.
14. Liquor chocolate is ready
15. Unmold and Enjooooyyyyyyy....
#ValentineGift #KhushVibes #Candy_for_Crush
Green Leaves by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Liquor Chocolate | Special Homemade Liquor Chocolates Recipe | Rum/Scotch/Coffee Liqueur Chocolates
Learn to make Special & Delicious Liquor Chocolates for Festivals & Parties. How to make Chocolate Shells & Liquor chocolates at home.
#liquorchocolate #rumraisinchocolate #homemadechocolaterecipe #whiskychocolatetruffles #coffeeliqueurtruffles
Chocolates made in this Video:
1. Rum 'n' Raisins Chocolate
2. Coffee Liqueur Chocolate Truffle
3. Scotch Whisky Chocolate Truffle
[PRODUCTS]
►CHOCOLATE : :
►CHOCOLATE MOULDS:
►CHOCOLATE PACKING FOIL:
[OUR EQUIPMENTS]
►CAMERA (Mobile):
►TRIPOD:
►RING LIGHT:
►CHOPPING BOARD:
►SILICONE FONDANT MAT:
FOR BASICS OF HOMEMADE CHOCOLATE MAKING, PLEASE WATCH :
Flavoured Chocolate Bars Recipe:
Marble Cakes Recipe:
Bread Manchurian Recipe:
Homemade Chyawanprash Recipe:
Thandai Powder & Thandai Chocolate Recipe:
Maggi Pizza Recipe: h
Organic Ubtan & Chocolate Soap:
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Whiskey Chocolate Truffles
A chocolate whiskey truffle recipe from Alister Haigh, of the historic Adelaide family of chocolatiers, the Haighs.
Ingredients:
400g dark chocolate,
melted in a bowl over hot water
150g condensed milk
75g melted butter
75ml Irish whiskey,
(less if too strong,
alternatives can be used,
such as brandy or orange liqueur)
Chocolate granules, and/or for coating
Serves 8
Method:
Add condensed milk and melted butter to mixer bowl and mix on slow speed.
Add melted chocolate mix.
Add whiskey slowly and mix in. (Boil first if you want to remove alcohol).
Pour on to tray lined with plastic (to a depth of about 20mm).
Place in refrigerator to set. When set, cut into cubes and then roll into balls, abut 3cm in diameter.
Using your hands, roll truffle in the chocolate granule or cocoa to coat then place on plastic sheet to set.
Allow to set for half an hour in cool area of room before placing in the refrigerator for half an hour.
Allow chocolates to regain room temperature before applying second coat (if you want to put more chocolate on them).
Wine Suggestion: Sparkling Shiraz