Genevieve KellerFor these chocolates, I used freeze dried berries so they would soak up the liquid encased inside. You can choose to use a little bit of extract or alcohol to flavor them. The tasty bits are as fun to make as they are to eat! And they’re such a great gift or party pleaser too.
Ingredients
- 1/4 cup Ghirardelli Dark Chocolate Melts
- 1/4 cup Ghirardelli White chocolate melts
- 1/4 cup Freeze dried raspberries
- 1 ounce Seven Seals Port Wood Finish Whisky
- Edible Gold Leaf optional
Instructions
Place the chocolate melts in microwave safe containers.
Microwave each for 1 minute 45 seconds on half power.
Using a paintbrush, make a design on the inside of the mold. I used white chocolate.
Let cool.
Using a paintbrush, apply a thick coat of the alternating color to the whole inside of the molds. I made eight chocolates.
Let cool.
Add raspberry pieces into each mold.
Using the syringe, add enough whisky to soak the raspberry pieces with a little extra.
Using a spoon or a piping bag, cover the chocolates to seal them.
Place in the freezer for about five minutes to fully set the chocolate. (Mine were a little messy because I just covered them without using the freezer.)
Turn the candies out of the mold and place on a plate.
Top with optional gold leaf.
