HOW TO MAKE FILLED CHOCOLATES RECIPES

Steps:

• To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy".
• Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.
• Put butter and cream in a saucepan and bring to boil, stirring all the time.
• Remove from heat and add chocolate and liqueur.
• Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool.
• Use as soft filling for chocolates and tartes.
• This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time.
• By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a "top" of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms.
• If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !

Steps:

• The first step when making liqueur chocolates at home is to cut the dark chocolate into pieces. When ready, place the pieces into a measuring jug. Bring a pan of water to boiling point and then lower the heat. Next, place the jug of chocolate over a bain marie or double boiler.
• When the chocolate has melted, remove the jug from the heat and add the double cream and liqueur (you can use any liqueur that you like, though we recommend Grand Marnier, Brandy or Cognac).
• You need put the mixture into the pan containing boiling water and leave for a minute. Keep stirring to make the mixture smooth. When ready, you need to keep the jug in the refrigerator and leave the chocolate to cool for at least 5 hours.
• Afterwards, you will see how the chocolates are firm and have hardened up. You can then get them out of the refrigerator. Take a tablespoon of the mixture and make a small ball from the paste. Make chocolate bonbons using all of the mixture and then place them on a flat surface.
• Chocolate liqueur bonbons are even more delicious when using white chocolate. You need to melt the white or milk chocolate over a water bath as you did with the dark chocolate in the first step.
• To finish, dip the chocolates into the white or milk chocolate and place on a tray. Alternate between white and milk chocolate when covering the balls. For a finishing touch, sprinkle chopped nuts over them (or whatever you like) to make the chocolates even tastier.
• In oneHOWTO we offer more chocolate recipes which are best for chocoholics. Take note and learn how to make the traditional recipe of chocolate bonbons or, if you love being creative, you can try soft caramel candy. Delicious!