Raspberry Liqueur Chocolates

Name: Raspberry Liqueur Chocolates
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 32
Cuisine: Global
Ingredients: 2 Tbsps solid vegetable shortening, unsalted butter, or flavorless oil; 1 Tbsp light corn syrup; 473 milliliters granulated sugar; 59 milliliters light cream; 2 Tbsps raspberry liqueur, such as Chambord; 340 grams package semisweet chocolate chips

You can never have too many beverage recipes, so give Raspberry Liqueur Chocolates a try. One portion of this dish contains roughly 1g of protein, 4g of fat, and a total of 117 calories. This recipe serves 32. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe is typical of Creole cuisine. If you have semisweet chocolate chips, cream, granulated sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 3 hours.

Instructions

Combine sugar, cream, corn syrup, and 1/2 cup water in heavy medium-large saucepan. Boil over medium-high heat, stirring constantly with wooden spoon until sugar dissolves. Clip candy thermometer to side of saucepan.

Ingredients you will need

Corn Syrup

Candy

Cream

Sugar

Water

Equipment you will use

Candy Thermometer

Wooden Spoon

Sauce Pan

Reduce heat to medium-low. Cook, stirring occasionally, until thermometer reaches 240ºF (soft-ball stage), 20 to 30 minutes. Watch mixture carefully. If it bubbles too close to surface of saucepan, stir gently until it recedes.

Equipment you will use

Kitchen Thermometer

Sauce Pan

Remove saucepan from heat. Cool, without stirring, to 110ºF, about 40 minutes.

Equipment you will use

Sauce Pan

Remove thermometer.

Equipment you will use

Kitchen Thermometer

Add raspberry liqueur and beat with wooden spoon until fondant mixture is creamy, thick, and quite stiff, 10 to 12 minutes.

Ingredients you will need

Raspberry Liqueur

Fondant Icing

Equipment you will use

Wooden Spoon

Form the fondant into 1-inch balls and arrange on baking sheet lined with wax paper.

Ingredients you will need

Fondant Icing

Equipment you will use

Baking Sheet

Wax Paper

Let stand until dry and firm, about 30 minutes.

Melt chocolate and vegetable shortening in heatproof bowl set over pan of simmering water. When chocolate is completely melted and smooth remove bowl from pan. Using two forks, carefully roll balls in chocolate. Return balls to baking sheet lined with wax paper and let stand until dry, about 2 hours. Store, tightly covered, in a cool place for up to two weeks.

Ingredients you will need

Vegetable Shortening