Whisky Chocolates
(1 Rating) 
(1 Comment) 
(1 Cooked) 
(1 Tasted) 

by Victoria's profile picture. Victoria Hartviksen Published Nov. 18, 2021

Jump to Recipe
Want to Try?
Prep Time: 3 hours
Total Time: 3 hours
Adjust Recipe Serving Size

Makes 24 servings.

Ingredients

Tools Needed
Chocolate for Tempering
Chocolate Whisky Ganache

Directions

Tempering the Chocolate
  1. Put in enough chocolate to fill the mold in a double broiler, around 1.5 cups.
  2. Using the candy thermometer bring ¾ of the chocolate to 114 – 118° F
  3. Add and mix in around 1/4 cup chocolate until temp is 88 – 89° F. Keep tempered chocolate warm when not in use.
Making the Chocolate Shells
  1. Immediately, pour the chocolate into the mold, filing the mold. Give it a tap. Scrap off the excess chocolate. Tap it some more to get the air bubbles out.
  2. Pour it upside-down and tap the edge with a scraper to get the chocolate to pour out.
  3. Scrape again & keep tapping. Repeat until you have a nice lining thickness.
  4. Then scrape it one last time and flip it upside-down onto parchment paper and leave it there for 5 mins to create a flat lip as the chocolate drops down. Attention - You will be refrigerating this after this step.
Making the filling
  1. Simmer brown sugar and water
  2. Pour directly onto dark chocolate & hand mix until smooth.
  3. Mix in half a shot of liqueur to the water ganache.
Harden Shells
  1. Hold the parchment paper and lift up the mold. Press down the scraper on the top once, scraping off hardened chocolate. Freeze for 10 mins. When removing do not tip the shells or they could fall out.
Using the filling
  1. Use the dropper or a funnel to fill the hardened shells just below the top to leave room for the top seal.
  2. Give it some taps to get the air bubbles out.
  3. Put in freezer for 10 mins. After you take it out the ganache should not move when you tip it.
Sealing the Shells
  1. Retemper the chocolate (you will be using a ratio of 3:1 melted chocolate to hard chocolate like last time).
  2. Pour newly tempered chocolate over the shells.
  3. Scrape off excess chocolate once with the paint scraper once. Do not repeatedly scrape or you will get a lumpy bottom.
  4. Put in the freezer for 2 mins for the bottom to harder. Keep refrigerated until chocolates have let go of the mold. You can tell by looking at the bottom of the mold and if it looks wet and dark it is still stuck. You want them to look silvery.
Removing the Chocolates
  1. Give the tray a little twist.
  2. Put a clean tea towel across the top and flip it over onto a hard surface.
  3. Lift up the mold to see if any fell out. Remove these from the surface.
  4. Tap the mold back down on the surface to remove any other ones. If the bottom has not let go but it back in freezer.

Notes

The liqueur gives it about a month shelf life. It's easier to temper chocolate if you have more of it. This will produce leftover tempered chocolate. You could fill in a chocolate bar mold or use it for chocolate fondue.

Instructional Videos: - Chocolate Whisky Truffles - Water Ganache

Last updated on Nov. 18, 2021

Add a New Review

Login to leave a Review!

Reviews

Victoria's profile picture. Victoria Hartviksen
says
Cooked Eaten
I've made these before and they turned out a lot better. I think it's because I ran out of premium chocolate. They also are very time consuming and messy to make. You get chocolate all over your hands and arms. I had been refrigeratorating the chocolates after each step but the chocolate didn't let go from the mould (even though I left them in the fridge overnight). I had to put them in the freezer to release. They were really tasty before. They tasted good this time, but maybe my tastes have also changed?
Nov. 18, 2021