Best 4 Chocolate Liqueur Shells Recipes

EASY CHOCOLATE LIQUEUR RECIPE

Steps:

• Mix the sugar with water and cocoa and bring to a boil over medium heat stirring occasionally.
• Reduce the heat to low and simmer until the cocoa is dissolved and the mixture thickens up slightly.
• Remove from the stove and cool at room temperature.
• Add the alcohol to the mixture.
• Pour the mixture into bottles and cover tightly.
• Keep in a cool, dark place for about 14 days and shake the bottles vigorously everyday.
• Strain liqueur through a cheese cloth or a wet coffee filter. The residue will be very thick so change filter halfway through.
• Pour in clean bottles and cover tightly. Let it age for at least a month in a cool, dark place.

LIQUOR FILLED SUGAR SHELLS

Steps:

• The starch must be dry before you begin this recipe. I spread my potato starch onto parchment paper lined baking sheets and placed them in a slightly warm oven for a few hours.
• In the interim, determine or make your candy mold. You could use a Champagne cork that is cut in half. Insert a wooden dowel into the cork. I used another method. I filled a regular polycarbonate candy mold with chocolate. When the chocolate cooled, I unmolded the pieces and glued them to a flat piece of wood measuring 1-inch by 15 inches. I did it that way so I could make more indentations faster.
• Place the potato starch in a container that will allow you to have a layer of starch at least 1 1/2-inches deep. Carefully press the mold into the potato starch to make the indentation. Carefully remove the mold. Repeat as many times as your container will allow.
• Place the sugar and water in a saucepan and boil to 119 degrees C (246 degrees F). When it reaches that temperature, remove it from heat and add the alcohol. Pour the mix into the funnel tool and carefully fill the impression with the candy mixture. Carefully cover the filled impressions with more potato starch. Allow to set at warm room temperature for about 10 hours. If the candies do not have a strong setting, leave them for an additional 4 to 6 hours. Be very careful that the container is not moved or the candy mixture will not set. Be mindful of excess vibrations as well. After about 10 hours, delicately remove the candies from the potato starch. At this stage, they can be served or coated with chocolate. Serve.
• Jacques' tips: The candies can also be air-brushed with color.

CHOCOLATE LIQUEUR SHELLS

Steps:

• 1. With a spoon, smear melted chocolate evenly over inside of 12 paper cups.
• 2. Turn cups upside down on a plate.
• 3. Refrigerate until set.
• 4. Gently peel off the paper.
• 5. Mousse: Slowly melt white chocolate.
• 6. Remove from heat; quickly beat in egg yolks.
• 7. Set aside.
• 8. In a separate bowl, beat egg whites until stiff, but not dry.
• 9. Divide egg yolk into three separate bowls and add 1 teaspoon of a different liqueur to each bowl.
• 10. Add a drop or two of green food coloring to bowl containing creme de menthe - if desired.
• 11. A drop or two of yellow coloring can be added to Cointreau mixture.
• 12. Gently fold a third of the egg whites into each of the bowls.
• 13. Spoon into chocolate shells.
• 14. Refrigerate 2 hours.
• 15. These shells should be consumed within 24 hours.
• 16. The chocolate cases can be made ahead of time and stored in a cool, dry place.
• 17. Makes 12 candies.

HOMEMADE CHOCOLATE LIQUEUR

Steps:

• Pour rum into large bottle; add vanilla bean halves and cocoa nibs. Close bottle; set aside for 3 weeks, shaking bottle every day to mix ingredients. Strain liqueur into another bottle.
• Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.