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
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Recipe :-
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1tbsp whisky
2tbsp dark compound melted
chocolate mould of ur choice
scrapper
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The Bake My Daay
Liquor Chocolate | Homemade Swiss Chocolate
| Anniversary Gift | Chocolate Bomb | Alcohol Chocolate ( khush Vibes)
How to Make Hollow Shells & Filled Chocolates
Passion Fruit Caramel recipe at
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Raspberry Chocolate Cups Recipe
These raspberry chocolate cups are a chocolate lover dream come true. They are rich, creamy and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse. The fresh raspberries on top really enhance the flavors and bring a
wonderful texture which makes this cups a memorable decadent dessert. There is no better gift you can make to a chocolaty sweet tooth person, I am certain of that.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 6 muffin cup servings
Chocolate Cups
7 oz (200 g) dark chocolate (55-70% cocoa)
6 aluminum muffin cups
Raspberry Puree
5 oz (150 g) fresh or frozen raspberries
1/4 cup (50g) sugar
Chocolate Raspberry Filling
7 oz (200 g) dark chocolate (55-70% cocoa)
1 1/4 cup (300g) whipping cream, cold
Raspberry puree
Topping
Fresh Raspberries
Powdered sugar
1. Prepare the chocolate cups. For tempering the chocolate divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Place the 5.5 oz (160g) chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until until a thermometer reads 105 -115 degrees F (40-46C), then take the bowl out of the heat. Add the 1.5 oz (40 g) chocolate into the melted chocolate and stir until smooth.
2. Fill each cup a little less than half with chocolate and rotate to coat all sides of the cup with a thick layer of chocolate. Pour the excess chocolate back into the bowl. Scrape the top edges and place them upside down on a parchment paper until you prepare the rest of cups. If necessary melt the remained chocolate again over simmering water if too hard.
3. Scrape the top edges again if necessary and refrigerate the cups for at least 30 minutes or until the chocolate hardens. Cups can be prepared few days in advance and kept refrigerated until ready to be filled.
4. Prepare the raspberry puree. Place raspberries and sugar into a small saucepan and bring to a boil. Simmer for 5 to 10 minute and remove from heat. Sieve to remove the seeds. Set aside until ready to use.
5. Prepare the chocolate raspberry filling. Place chocolate into a heatproof bowl and melt over simmering water. Add raspberry puree and stir to combine.
6. Whip the cream until stiff peaks form. Fold a third of the cream into the chocolate mixture until incorporated.
7. Fold the chocolate mixture into the remaining whipped cream.
Assemble the cups. Make a small cut at one end of each mold if necessary, and tear them off to reveal the chocolate cups. Fill the chocolate cups with raspberry chocolate filling.
8. Refrigerate for at least 2 hours or until set.
9. Before serving top each cup with fresh raspberries and sprinkle powdered sugar on top.
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How to mould chocolates
Eager to get started on those beautiful moulded chocolates? This step-by-step breakdown will help you achieve the perfect end result.
Chocolate Whiskey Truffles by Paul A. Young
Following World Whiskey Day (21st May) Paul shows you how to make delicious (and more importantly easy) Whiskey Truffles. Subscribe for more!
How to Make 5 Handmade Chocolates | Handcrafted | Bon Appétit
Michael Laiskonis, Creative Director of New York City's Institute of Culinary Education, demonstrates the equipment, ingredients, and artistry essential to making 5 different bonbons, perfect for collecting in a stylish gift box of chocolates. Take an up-close look at the step-by-step creation of 5 different exquisite candies - White Peach Melba, Palet d’Or Ganache, Hazelnut Crunch Bar, Bourbon Truffle, and Chocolate Nougat.
Director: Cole Evelev
Director of Photography: Brandon Yoon
Editors: Jared Hutchinson, JC Scruggs
Talent: Michael Laiskonis
Assistant to Talent: Catherine Liu
Sr. Culinary Director: Kelly Janke
Producer: Jonathan Bang, Jen Osaki
Culinary Producer: Carrie Parente
Line Producer: Jennifer McGinity
Associate Producer: Alicia Aswat
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operators: Jake Robbins
Audio: Lily Van Leeuwen
Production Assistant: Griffin Garnett
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Let's Make Some Bonbons
0:34 White Peach Melba
4:53 Palet d'Or Ganache
9:37 Hazelnut Crunch Bar
11:50 Bourbon Truffle
14:24 Chocolate Nougat
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.