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• • • • •
Time
50 mins

Yummy chocolates, bursting with coffee liqueur.

Posted by Cat Morley from London, United Kingdom • Published See Cat Morley's 1114 projects »
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  • How to make a liqueur chocolate. Coffee Liqueur White Chocolates - Step 1
    Step 1

    Before you begin, select an appropriate mould for your chocolates (I find that ice cube trays work well), and dust them with cocoa or ground coffee.

  • How to make a liqueur chocolate. Coffee Liqueur White Chocolates - Step 2
    Step 2

    Break the white chocolate up in to a measuring jug and place the jug in a pan of simmering hot water. Stir continually until all the chocolate has melted.

  • How to make a liqueur chocolate. Coffee Liqueur White Chocolates - Step 3
    Step 3

    Carefully spoon melted chocolate in to each mould (while trying to make less of a mess than I did).

  • How to make a liqueur chocolate. Coffee Liqueur White Chocolates - Step 4
    Step 4

    Gently place a small ball (I used beads) in to each mould, in the center of each chocolate and push down a little, but not too much as to touch the bottom of the mould. Leave to set.

  • How to make a liqueur chocolate. Coffee Liqueur White Chocolates - Step 5
    Step 5

    When the chocolate has set, remove the balls. This can be quite tricky, I found the best way was to stick a paper clip inside the holes of the beads and yank them out.

  • How to make a liqueur chocolate. Coffee Liqueur White Chocolates - Step 6
    Step 6

    Fill each chocolate crater with a small amount of coffee liqueur. The alcohol wont freeze, but I placed the chocolates in the freezer for a few minutes to help out with the next part (I'm not entirely sure why, but it worked well).

  • How to make a liqueur chocolate. Coffee Liqueur White Chocolates - Step 7
    Step 7

    Now break the milk chocolate in to a measuring jug and melt like before.

  • How to make a liqueur chocolate. Coffee Liqueur White Chocolates - Step 8
    Step 8

    Now, here's the tricky bit. The best way to add the chocolate, without disturbing the liqueur, is to take a big spoonful of chocolate and dump it straight on top, smooth down carefully and leave it to set. You have to work pretty quickly at this point.

    When the chocolate has set, remove the chocolates from the moulds and enjoy!

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Comments

Grace D
Grace D · London, GB · 83 projects
YUMMMY Happy
Reply
Cat Morley
Cat Morley · London, GB · 1397 projects
I think them up. This is really just a different variation of my Skull Crushers technique from Halloween.
Reply
Carly Lawrence
Carly Lawrence · Campbell River, British Columbia, CA
where do you get all of the recipies?
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Cat Morley
Cat Morley · London, GB · 1397 projects
I'm a chocolate making factory at the moment. I plan on giving everyone I know a huge box with a big variety - so expect loads more chocolate recipes.
Reply
northernstar
northernstar · Flateyri, Westfjords, IS · 35 projects
wow if Kahlua wasn't so expensive I'd be making them right now!
Cat you have such great ideas!
Reply
Eien
Eien · Conyers, Georgia, US · 3 projects
tasty and professional looking. A group of those on a tray would get snatched up at a party.
Reply