Liqueur chocolates

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2 Comments
★★★★★ (5.0)
Posted on: 2021-10-13
 

Liqueur chocolates recipe: Delicious Williams chocolates

Liqueur chocolates have been on everyone’s lips for generations. These little balls, filled with syrup and alcohol and often wrapped in aluminium foil, are hugely popular. That’s why we thought we’d share our liqueur chocolate recipe with you! Perhaps you’re also familiar with liqueur chocolates with a sugar crust around them. These are made using a completely different method, which we might explain in more detail in a future blog post. In any case, this post is all about the filled hollow balls with an alcohol-and-syrup mixture. Beautifully wrapped liqueur chocolates with a delicate and smooth Williams pear filling. If you prefer a higher alcohol content, you can of course use a different spirit, but this recipe really does offer the perfect balance between sweetness and alcohol. You’re sure to love them!

Key figures

Quantity: 63 pieces

Difficulty: Easy

Shelflife: 1 month

Basic syrup

Granulated sugar250 g
Glucose50 g
Water125 g

Filling & Processing

Basic syrup250 g
Spirits of your choice | 40 %75 g
Hollow balls | Liqueur, dark63 pcs.

Have you ever dreamt of making your own liqueur chocolates and creating your own moment of indulgence? Then this Williams liqueur chocolate recipe is just the thing for you! With just a few ingredients, you can easily make these delicious liqueur chocolates yourself and treat your taste buds.

The main ingredient in these chocolates is the famous Williams schnapps, known for its delicate flavour and aromatic notes. The combination of chocolate and schnapps creates a unique blend that will enchant your palate.

To make these liqueur chocolates yourself, all you need are liqueur chocolate shells, water, sugar, glucose and, of course, the delicious Williams schnapps. You can choose between dark or milk chocolate – depending on which flavour you prefer – but just between us… they taste better with dark chocolate.

When you try the Williams pralines for the first time, you’ll be delighted by their intense aroma and sweet aftertaste. Every bite is a moment of pleasure that indulges your senses and brings a smile to your face.

Another advantage of making them yourself is that you can create the pralines entirely to your own taste.

With this liqueur chocolate recipe, you can not only create your own moment of indulgence, but also surprise your loved ones with a homemade treat. Packaged in a pretty box, these chocolates also make a lovely gift for any occasion.

We also recommend wrapping the finished chocolates in beautiful aluminium foil. Firstly, this gives them an elegant and special touch, and secondly, it makes it easier to tell them apart from the other chocolates.

Production of the alcohol filling

Weigh out the sugar into a bowl, make a well in the centre and add the glucose. Now place the sugar mixture and the water in a pan and boil until it forms a syrup.

Use a sugar thermometer and make sure you don’t heat the syrup to more than 105 °C. Place a glass of water next to the pan and keep brushing the edges of the pan with a little water to prevent sugar crystals from forming on the sides. 

As soon as the syrup reaches 105 °C, you must remove it from the heat and cover it. You can use a lid, a plate or a cake tin. The main thing is that you cover it so that the syrup doesn’t crystallise. Leave the syrup covered at room temperature until it has cooled to 25 °C. Depending on the quantity, this may take several hours. It’s also ideal to prepare the syrup the evening before, so it’s definitely cool enough. If the syrup is too warm when you add the alcohol, the alcohol may evaporate. Once the syrup has cooled down, you can add the alcohol. We’ve used a fruity Williams here, but you can of course use another spirit (cherry, raspberry spirit, etc.). Please note: if you’re using a spirit with an alcohol content of 50–60 % vol., you can use 10 g less of it.

Stir the syrup and the Williams well until everything is thoroughly combined, then pour the filling into a piping bag.

Now fill the hollow balls for liqueur pralines about two-thirds full with the syrup. It is important that you use these hollow balls and not ordinary ones, as the liqueur hollow balls have a smaller opening, which is necessary for sealing them. Now place tempered dark couverture into a piping bag and pipe from the edge of the opening inwards to seal the spheres properly. In this case, it’s actually better to use couverture that’s slightly over-tempered. Ideally, it should be just 1–2 degrees warmer. Of course, you can also simply use dark cake glaze.

Allow the couverture to set, then wrap the finished pralines in aluminium foil.

Storage & Shelf life

The finished chocolates will keep for a month without any problems. It’s best to store them at room temperature in a chocolate box.

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Nutritional information per 100 g

Energy value in kJ:1477 kJ |Energy value in kcal:351 kcal |Fat:8 g, of which saturated fatty acids: 5 g |Carbohydrates:64 g, of which sugars: 64 g |Protein: 2 g |Salt:0.004 g

 
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Posted in: Sweet recipes, Chocolate and pralines, Pralines

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Comments

  • Haltbarkeit
    By: Noëmi Müller On 2026-07-20
    Rating:
    ★★★★★ (5.0)

    Wiso sind die Likörkugeln weniger lange haltbar als die Likörstängeli?
    Ist es theoretisch aich möglich einen Likör pur in die Kugel zu füllen und diese dann zu verschliessen?

    Replied by: Rebecca Odermatt On 2026-07-23 Hallo Noemi

    Besten Dank für Deine Nachricht. Die Likörpralinen sind problemlos bis zu 3 Monate haltbar. Ich habe die Haltbarkeit im Rezept nun bereits angepasst.

    Du kannst die Kugeln schon auch mit reinem Likör oder Alkohol füllen, jedoch ist die Flüssigkeit dann extrem flüssig und nicht so dickflüssig, wie wenn Du es mit einem Zuckersirup mischst. Das Füllen ist kein Problem, mithilfe von einem Trichter geht dies problemlos. Jedoch ist es viel schwerer, die Kugeln zu verschliessen, da diese mit einer sehr flüssigen Flüssigkeit befüllt wurden.

    Ich hoffe, ich konnte Dir weiterhelfen.

    Viel Spass beim Nachmachen und liebe Grüsse
    Rebecca

  • Glukose Etsatz
    By: Meili Susanne On 2024-09-02
    Rating:
    ★★★★★ (5.0)

    Hallo, könnt auch ein Akazienhonig oder sonstiger Honig statt Glukose verwendet werden?

    Replied by: Nicholas Burk On 2024-09-02 Wir haben es so noch nie gemacht und würden es Dir auch nicht unbedingt empfehlen.
    Honig verhindert leider nicht das Auskristallisieren des Zuckers und zudem verfügt er über einen sehr starken Eigengeschmack.
    Dein miniSchoggi Team

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