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Liqueur chocolates

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1 Comment
★★★★★ (5.0)
 

Liqueur chocolates recipe: Delicious Williams chocolates

Liqueur chocolates have been in everyone's mouth for generations. The little balls filled with syrup and alcohol, often wrapped in aluminium foil, are very popular. That's why we thought we'd share our liqueur praline recipe with you! You may also be familiar with liqueur pralines with a sugar crust around them. These are made using a completely different process, which we will perhaps explain to you in a future blog post. In any case, this post is about the filled hollow balls with an alcohol and syrup mixture. Beautifully packaged liqueur chocolates with a fine and smooth Williams filling. If you like it more boozy, 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!

Most important key data

Quantity: 63 pieces

Difficulty level: Easy

Shelf life: 1 month

Base syrup

Granulated sugar250 g
Glucose50 g
Water125 g

Filling & processing

Base syrup250 g
Schnapps of your choice | 40 %75 g
Hollow balls | liqueur, dark63 pcs.

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

The main ingredient in these pralines is the famous Williams schnapps, which is known for its delicate flavour and aromatic note. The combination of chocolate and schnapps creates a unique combination that will enchant your taste buds.

To make these liqueur chocolates yourself, all you need are hollow moulds for liqueur chocolates, 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 you and me... they taste better with dark chocolate.

When you try the Williams chocolates for the first time, you will be amazed by their intense flavour and sweet aftertaste. Every bite is a moment of pleasure that will tantalise your senses and put a smile on your face.

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

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

We also advise you to wrap the finished chocolates in beautiful aluminium paper. Firstly, this gives them an elegant and special touch and secondly, it makes it easier to distinguish them from the other chocolates.

Production of the alcohol filling

Weigh out the sugar in a bowl, make a well and pour in the glucose. Now pour the sugar mixture into a pan with the water and boil everything down to a syrup.

Take a sugar thermometer and make sure that you do not heat the syrup above 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 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 tin for this. The main thing is to cover it so that the syrup cannot crystallise. Now leave the syrup covered at room temperature until it has cooled down to 25 °C. Depending on the quantity, this can take several hours. You can also prepare the syrup the night before, as it will be cool enough. If the syrup is too warm when the alcohol is added, it may evaporate. Once the syrup has cooled down, you can add the alcohol. We have used a fruity Williams here, but you can of course also use another spirit (kirsch, raspberry spirit, etc.). Please note: if you use an alcohol of 50 to 60% by volume, you can use a good 10 g less.

Stir the syrup well with the Williams until everything is well combined and then pour the filling into a funnel.

Now pour about 2/3 of the syrup into the hollow balls for liqueur pralines. It is important that you use these hollow balls and not normal ones, as the liqueur hollow balls have an extra small opening, which is necessary when sealing. Now put tempered dark couverture into a cornet and move from the edge of the opening inwards to seal the balls well. In this case, it is even better if you use slightly over-tempered couverture. Ideally, it should only be 1-2 degrees warmer. Of course, you can also simply use dark-coloured cake icing.

Allow the couverture to set and then wrap the finished chocolates in aluminium foil.

Storage & shelf life

The finished chocolates can easily be kept for a month. It is best to store them at room temperature in a box of chocolates.

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Nutrition declaration per 100 g

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

 
Posted in: Sweet recipes, Chocolate and pralines, Pralines

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Comments

  • 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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