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)