Chocolate Liqueur Cups
- 1/2 cup water
- 3/4 cup + 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup vodka, gin, cognac or rum
- 24 chocolate toasting cups
- 1 tablespoon + 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
- 2 teaspoons water
- 2 tablespoon unsalted butter, very soft
- 1/2 cup high-quality chocolate
- 1 tablespoon neutral flavor oil (such as grapeseed)
- Bring water and first listed sugar to a boil. Boil for one full minute and remove from heat.
- Once cooled, measure 1/2 cup of the obtained syrup and add liqueur of choice.
- Pour into toasting cups about 3/4 full. Set aside.
- Pour second listed sugar in an espresso cup or other very small microwave proof vessel. Add water and place in microwave until boiling. Remove and let cool.
- Mix butter with a whisk until fluffy. Add cooled sugar syrup from step 4 and whisk smooth. Set bowl in a small amount of warm water and whisk the mixture until it becomes very soft, a consistency between oil and mayonnaise.
- Pour into a paper cone or a piping bag fitted with a 1/12-inch tip. Pipe into a circular motion directly on top of the liquor. (Yes, cream will float on the liquor; it will not sink). Pipe a thin layer ensuring enough space to cover cream layer with chocolate.
- Place chocolate and oil in a bowl and melt over very low simmering water. Melt until about 3/4 of chocolate is melted.
- Remove from heat and stir until all chocolate is melted. If chocolate is thick and does not appear that it will float evenly once piped onto the cream, add another tablespoon of oil. Do not add water as this will thicken chocolate.
- Pour in a paper cone or bag fitted with a 1/12-inch tip and pipe chocolate on the surface to seal chocolates.
- Sprinkle with cocoa powder if desired.
- Keep refrigerated until ready to serve.
Imperial Sugar Insight
For more detailed instructions on how to create filled chocolates, see Chef Eddy's Blog.
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