Filled Chocolates

View step-by-step photos of this Filled Chocolates recipe.

Polish chocolate moulds with soft dry cloth or cotton batting. Set aside.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate until smooth and temperature reaches 115°F (46°C).

Remove bowl from hot water. Place over bowl of cold water; stir until temperature falls to 80°F (27°C).

Replace chocolate over hot water or place on heating pad; stir until temperature reaches 88°F (31°C). Hold between 88 and 92°F (31 and 33°C) while moulding.

Place rack over waxed or parchment paper–lined tray. Set aside.

Spoon chocolate into each mould, filling to top. With metal spatula, scrape across top of mould to remove excess; return excess to bowl.

Turn mould upside down over bowl; tap mould to remove excess. Let stand upside down on rack for 30 seconds, allowing excess to drip out, leaving thin coating on mould. Scrape to even top of moulds. Refrigerate until set, about 20 minutes.

Ganache: In saucepan, heat cream until steaming and small bubbles form around edge. Pour over chocolate in bowl and stir until melted. Stir in liqueur.

Using pastry bag fitted with 1/4-inch (5 mm) plain tip, pipe ganache into each mould until 1/8 inch (3 mm) from top. Tap mould gently. Refrigerate for 20 minutes.

Pour remaining chocolate (remelting to correct temperature if necessary) over ganache in moulds. Using metal spatula, scrape excess back into bowl. Refrigerate until set and shrunk away from sides of mould, about 20 minutes. Unmould onto tray.