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Liqueur chocolates

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Liqueur chocolates: Delicious Williamspralines with a twist

Liqueur chocolates have been in everyone's mouth for generations. The little balls filled with syrup and alcohol, often wrapped in aluminium foil, enjoy great popularity. So we thought we'd share our liqueur praline recipe with you! You may also be familiar with the liqueur pralines with the sugar crust around them. These are made using a completely different process, which we might tell you about in a future blog post. In any case, this post is about the filled hollow balls with an alcohol-syrup mixture. Beautifully packaged liqueur chocolates with a fine and smooth Williams filling. If you like it more high-proof, you can of course add another alcohol, but this recipe really offers the ideal harmony between sweetness and alcohol. You're sure to love it!

Preparation time

10 min.

Preparation time

20 min.

Cooling time

2-4 h

Basic syrup

This is how it works: The production

  • Weigh the sugar into a bowl, form a hollow and add the glucose.

  • Now put the sugar mixture into a pan with the water and boil everything to a syrup. Take a sugar thermometer and make sure that the temperature of the syrup does not exceed 105 °C.

  • Take a glass of water and a silicone brush and keep brushing the edges of the pan with a little water so that no sugar crystals can form on the edges.

  • As soon as the syrup has reached 105 °C, remove it from the heat and cover it. You can use a lid, a plate or a cake tray. The main thing is to cover it so that the syrup does not crystallise.

  • Cover the syrup and leave it at room temperature until it has cooled down to 25 °C.This can take several hours, depending on the quantity. Depending on the quantity, this can take several hours.

  • You can also prepare the syrup perfectly the night before, then it is sure to be cool enough. If the syrup is too warm when you add the alcohol, it may evaporate.

Filling with shot

This is how it works: The production

  • Now mix the cooled basic syrup with the schnapps of your choice. Check the temperature of your syrup with a digital thermometer.

  • Be sure to check the volume of your alcohol. For spirits around 40%, we recommend variant 1 of our recipe. If you have alcohol with around 50-60%, we recommend the second variant.

  • Put your finished filling into a professional funnel with a medium top and fill the hollow bodies about 2/3 full with the alcohol syrup.

  • Make sure that you use hollow bodies that are specially designed for liqueur fillings. These hollow bodies have a smaller opening than the standard hollow bodies and are therefore much easier to seal.

  • To seal the balls, pour tempered couverture into a cornet and move from the edge of the opening inwards to seal the balls. It is better to use slightly over-tempered couverture for this. Ideally, it should only be 1-2 degrees warmer. You can also use cake icing.

  • You can now wrap the finished chocolates in aluminium foil. This makes them easier to distinguish from other truffles.

Storage

Dry | Room temperature

Durability

1 month

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Your miniSchoggi team!

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Posted in: Sweet recipes, Chocolate and pralines, Pralines

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