As Forrest shares more of his varied life stories and repeats his mother’s saying about life being like a Box of Chocolates, it inspires a collection of four distinct boozy chocolates, each representing a meaningful person or moment from his journey. (Recipe Below)
As Forrest’s stories continued on, he offers a chocolate to those he meets waiting on the bus stop bench with him. Each story very different from the last, but all a part of his experience. He tells a stranger another one of his mother's aphorisms, "Life is like a box of chocolates, you never know what you're going to get.", then continues his story. His stories and the aphorism inspired our second boozy treat "Box of Chocolates". We created four very different boozy confectionaries housed in a crisp, chocolate shell each style and flavor very different, much like the moments Forrest recounts about his life. A Peanut Butter Whiskey Bon Bon for when Forrest met Elvis, Crème de Menthe and Coconut milk reminiscent of his time in Vietnam, a vanilla ice cream truffle with Whipped Vodka for Lieutenant Dan, and the cordial cherry chocolate to represent Forrest and the heart he has for Jenny.
Cocktail Recipes and Instruction Videos Created by Boozy Movies
Box of Chocolates
Cordial Cherry
1 Heaping Bar Spoons Coconut Oil
5 oz Marshmallows
Bar Spoon Salt
3 oz Brandy
12 Moonshine Cherries
In a sauce pan over Medium high heat
Add one heaping bar spoon of coconut oil, 5 oz of marshmallows and 1 bar spoon of salt. Stir constantly until melted and remove from heat. Pour in 3 oz of Brandy and stir until combined.
Allow to cool slightly and load into a piping bag.
For the chocolates, set moonshine cherries on a paper towel to drain. Place one moonshine cherry in each chocolate mold already prepared with tempered chocolate. Fill with prepared brandy filling leaving 1/4” headspace. Top with tempered chocolate, remove the excess chocolate from the top and place in the refrigerator to set for 24 hours. Remove from molds and clean up the edges if necessary.
Peanut Butter Whiskey Bon Bons
5 oz PB Sandwich Cookies
3 oz Warm Peanut Butter Whiskey
1/8 Bar Spoon Salt
In a food processor combine 5 oz or peanut butter sandwich cookies and 1/8 bar spoon of salt; process until fine. Pour in 3 oz Peanut Butter Whisky, Blend until creamy, and load into a piping bag.
For the chocolates, Fill molds prepared with tempered chocolate with prepared peanut butter whiskey filling leaving 1/4” headspace. Top with tempered chocolate, remove the excess chocolate from the top and place in the refrigerator to set for 24 hours. Remove from molds and clean up the edges if necessary.
Creme de Menthe and Coconut Cream Chocolates
4 oz Coconut Milk
1 oz White Sugar
1 Bar Spoon Agar Agar
2 oz Crème de Menthe
2 oz White Crème de Cacao
In a saucepan combine 1 oz white sugar, 1 bar spoon Agar Agar, and 1 bar spoon of Salt; whisk to combine. Place on stove top over medium high heat and add 4oz of coconut milk. Whisk constantly and boil until thickened. Remove from heat and add 2 oz Creme de Menthe and 2 oz white Creme de Cacao; whisk to combine.
Allow to cool slightly and load into a piping bag.
For chocolates, Fill molds prepared with tempered chocolate with prepared Creme de Menthe and Coconut Cream filling leaving 1/4” headspace. Top with tempered chocolate, remove the excess chocolate from the top and place in the refrigerator to set for 24 hours. Remove from molds and clean up the edges if necessary.
Vanilla Ice Cream with Vodka Truffles
5 oz Saltines
3 oz Whipped Vodka
1 Bar Spoon White Vanilla
2 oz Toasted Coconut Milk Powder
Pinch Salt
In a food processor combine 4 oz of Saltines and pulse until fine. Add 2 oz of Toasted Coconut milk powder, .75 oz granulated sugar, and 2 heaping bar spoons of coconut oil; pulse until combined. Pour in 3 oz of whipped flavored Vodka and 1/8 ounce white vanilla; blend until creamy; and load into a piping bag.
For chocolates, Fill molds prepared with tempered chocolate with prepared Vanilla Ice Cream with Vodka Truffle filling leaving 1/4” headspace. Top with tempered chocolate, remove the excess chocolate from the top and place in the refrigerator to set for 24 hours. Remove from molds and clean up the edges if necessary.
Tempering Chocolate for Boozy Chocolates
12 oz Dark Baker’s Chocolate
On a stove top, place a double boiler over medium heat. Add 10 oz dark bakers chocolate
And stir until chocolate melts and reaches a temperature of 115 Fahrenheit. Remove from heat and add remaining chocolate in small batches stirring until chocolate completely melts and reaches a temperature of 90 degrees Fahrenheit. Pour melted chocolate into warm molds filling the cavities completely and allow to set for 10 seconds. Flip the mold over and hold above a tray allowing the cavities to drain
Scrap excess chocolate off the top of the mold and place in the refrigerator for 2 to 3 minutes to chill.
Fill the chocolate shells with all of your prepared fillings leaving 1/4 inch of head space. Once the cavities are filled top with the remaining chocolate, remove excess chocolate, and set in the refrigerator to chill for 24 hours.
Once the Chocolate and fillings have set pop them out, clean up the edges if necessary and serve! (approximately 24 chocolate shells)
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Four Roses Bourbon
80 proof/40% ABV
Four Roses Distillery LLC/Kirin Brewery Company
Four Roses uses two different mash bills of neutral grains and five yeast strands to compose 10 different varieties of Kentucky Straight Bourbon. The various blends are noted on the bottle in a four letter acronym and can be matched up with its expected flavor profile on the Four Roses website.
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Amaretto
80 proof/40% ABV
Suntory Global Spirits
40 – 50 proof/ 20% - 25% ABV
A sweet almond liqueur originating in Italy distilled from stone fruit kernels and pits. Amaretto has a syrupy sweet flavor with a light toasted nut notes.
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Creme de Banana
30 – 50 proof/15% - 25% ABV
DeKuyper/Suntory Global Spirits
A sweet liqueur flavored with a strong artificial banana flavor.
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Malted Milk Powder
Malted milk powder adds a distinct nutty flavor with a lightly sweet and toasty flavor. Malted milk powder is a milk powder mixed with toasted grains. We like toasting coconut milk powder for a vegan and gluten free option.
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Vanilla Ice Cream
Ice cream is a great flavor carrier and it mellows the antiseptic bite that comes with alcohol. This is due to the fat content as well as its chilling effect. Your favorite flavor of ice cream can be used as a substitute as long as it blends well. Chocolate would be especially delicious with bourbon.
Life Is Like a Cocktail: Forrest Gump’s Journey Through History, Heart, and a Box of Boozy Chocolates
A man waiting at a bus stop recounts his extraordinary life, beginning in the 1950s with his childhood in leg braces and continuing through the 1980s as his story intersects with major moments in American history. Guided by his mother’s simple but powerful aphorisms, Forrest’s honesty, determination, and unexpected speed lead him to success, love, and encounters with presidents, all told in his calm, matter-of-fact style. His fondness for Dr. Pepper and the saying “Stupid is as stupid does” inspire a spritz-style cocktail that echoes the soda’s famous flavors. Another of his mother’s sayings, “Life is like a box of chocolates,” inspires a collection of four boozy chocolate confections, each representing meaningful people and moments from his life. The article celebrates Forrest Gump as an emotionally resonant film about destiny, chance, and human connection, paired with creative drinks and treats that honor its enduring themes.
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