Liquor Filled Chocolates

by Eddy Van Damme on September 7, 2010

Liquor filled chocolates intimidating, difficult or confusing to make? Not really.

Liquor filled chocolates can be made in a variety of ways and the method I describe here is certainly my favorite.  It is my preferred process for a variety of reasons but mainly it is a texture issue.  Most often Liquor filled chocolates are made with a crystallized sugar crust which I find, gives a poor and unpleasant mouth experience. In chocolates I like all types of crisp textures (Nougatine, nuts, toffee, caramel etc) however; it is crystallized sugar which I find to be completely incompatible with chocolate.

The one advantage that liquor filled chocolate with a starch made crystallized sugar crust have is that they have a long shelf life. Much longer compared to the ones I feature here. The reason for this is that a starch made crystallized sugar crust prevents the liquor syrup from getting in contact with the chocolate. Without this crust the liquor syrup weakens the chocolate shell and therefore these types of chocolates need to be consumed within a few days up to one week. However one of the gains with this method, is that the syrup does not have to contain the same (high) sugar concentration to ensure that proper crystallization will take place.  Consequently these liquor filled chocolates offer a wider array of liquors which can be used. Time wise this method allows for making liquor filled chocolates from start to finish within an hour.

Getting It All Together!

You can make the chocolate shells and liquor syrup days in advance. Keep both in a cool environment but not a refrigerator. Ensure you have confectionery fondant on hand to seal the chocolates.

Liquor filled chocolates

Yield: 90

8 oz (8 oz) Water 240 g
1 ½ Cup + 2 Tbsp (13 oz) Extra fine granulated sugar 390 g
1 Cup ( 8 oz) Grand Marnier or other liquor 240 g
As needed (A/S) Candied Orange peel (Optional) A/N
4 Tablespoons (2 oz) Unsalted butter, soft 60 g
4 Tablespoons (2 oz) Confectionery Fondant 60 g
  1. Prepare chocolate shells in molds which will provide a stable vessel. (Do not use molds with a rounded top). Set aside.
  2. Bring water and sugar to a boil and boil for a full minute. Let cool to room temperature.
  3. Measure 8 oz (240 g) of the cooled syrup (set remaining amount aside). Add an equal amount of Grand Marnier to the measured syrup.
  4. Place a piece of candied orange peel in each chocolate cup. If using a very small piece chances are that the peel will float to the surface. Use a small amount of crystallized chocolate to “Adhere” the candied peel in the cup and thus prevent floating.
  5. Fill the cups with the liquor syrup ensuring no dripping on the edges.
  6. Cream the butter with the fondant and warm the mixture to make it very runny.
  7. Pipe a thin layer of the mixture onto the syrup which will automatically flout to the surface. Allow to firm at room temperature-this will only take minutes.
  8. Seal the chocolates with a small amount of chocolate thinned with the addition of 15% of grapeseed oil.
  9. The chocolates do not need to be refrigerated.

Thank you for visiting my pastry blog on how to make liquor filled chocolates.

67 comments on “Liquor Filled Chocolates

  1. Riva on said:

    Chef Eddy,

    I have looked for chocolate shot glass molds everywhere, on eBay, Amazon, and all of my local pastry supplies stores (whose owners have checked their extensive catalogs), but still… no luck. Can’t find them in silicone, polycarbonate or any other material. Can you give me an idea of where I should look online? Thanks for you help, your site is amazing!

  2. Eddy Van Damme on said:

    I will look into it.

  3. Elizabeth Rudd on said:

    Hi Eddy,
    I’m wondering if it’s possible to use a liquor which is not a cream base? I desperately want to make Tequila chocolates, but agree with you that the crystallized sugar doesn’t sit right alongside chocolate.


  4. tiffany on said:

    @ Riva I had the same problem and I found out if you just type in shot glass mold the ice molds will show up and they are silicone and can be used for chocolate if you go on ebay they have them and Bed bath & beyond carries them… I got a set of three from ebay I hpoe this helps you and Chef eddy you are definetly an inspiration thank you so much ……

  5. Eddy Van Damme on said:

    Hi there Elizabeth,
    Using tequila in this formula should work just fine. Give it a go!
    My best,

  6. Riva on said:

    @Tiffany: I did see those ice molds, but they come out so clunky and thick, not to mention that you can only make four at a time. I have yet to find one as delicate and efficient as Chef Eddy’s. 🙁

    @Chef Eddy: I would indeed appreciate the help. I’ll check back here from time to time. Thanks again, I wish I could pick your brain for everything on here, you are a true culinary genius.


  7. Anchal on said:

    I have just made them using non alcohol liquor. I hope it tastes good. thankyou16

  8. Sonali on said:

    is it possible to make these chocolates using normal liqour like Rum or Scotch?

  9. Joseph on said:


    The mold is an octagon mold and Tomric sells them, the item number is I-1350.
    Hope this helps.

  10. Brenda Mata on said:

    In chocolate class I think my favorite kind of chocolate had to be the ones that had liquor in them. The brandy and rum are especially my favorite

  11. I would like to make a chocolate filled liquor for niece’s 21st bday. Can I make the chocolate and fill it with bacardi pineapple directly or do I have to follow your method above and can I use 72% chocolate?

  12. Hello Chef

    These filled chooolates seem delicious, however I’d like to try doing them with only red wind and no sugar to not alter the wine’s taste, How can I close them since the chocolate is denser than wine and will empty the cavity of the cup??


  13. Leena Joseph on said:

    Hi Eddy,

    Just wanted to know if we can get Fondant in Delhi? Is it know by some other names as well?



  14. nicola doyle on said:

    Chef Eddy
    What can I say? Words are not enough! OK here goes . . .you’re the BEST! Your clear and precise instructional steps are excellent with nothing left to the imagination. What you see is what you do and what you do is what you get, perfection every time. A really BIG thank you.

  15. Thanks Eddy for sharing this. I do have a question. Is confectionery fondant same as Trimoline which is commonly available in Baking specialty stores?

  16. Eddy Van Damme on said:

    It is not the same product.

  17. Hi Chef,
    I want to try making the liquor filled chocolates but in a lesser quantity like 15 or 20. Do i just reduce all the quantities 2 times or would it be different? Also can i us dry fondant instead or confectionary fondant?


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