Nothing says Valentine’s Day like hearts, chocolate and booze. At least that’s true when you aren’t pregnant, but I am, so I didn’t even get to try these lovelies. I can say a very willing group of
victims co-workers found them delightful, though to be fair I stacked the deck.
My first choice wouldn’t have been Jameson Whiskey but sometimes you gotta play to your audience. I will say it has a strong enough flavor to come through even though there is only the equivalent of one shot in the whole batch of Whiskey Ganache Filled Chocolate Hearts. You won’t get drunk on them but the whiskey definitely makes itself known.
I decided to use chocolate flavored almond bark for the shell of these candies for a few reasons. One, it’s cheap. Two, it’s not gonna get that white bloom that non-tempered chocolate gets so they’ll stay pretty without requiring any skill.
I know it’s not really chocolate but let’s be honest, the whiskey is the real draw here. If you’re feeling a little bit more financially invested I think the Ghirardelli Chocolate Melting Wafers would give you good results too.
These chocolates are a good size when they’re done, everyone who tried on commented on how solid they were. You won’t need more than one or two per person.
I used this Wilton Petite Silicone 12 Cavity Heart Pan that I picked up at Michael’s with a coupon and this recipe fills the mold almost perfectly. You might have a little bit of almond bark left that your husband may or many not scrape into your toddlers mouth when you aren’t looking.
If you find my written description of the filling method odd and hard to follow watch this video: Nutella Filled Milk Chocolates it’s the one I watched to figure out the easiest way to do this in a silicone mold.
I fancied them up by sticking them into some of the 2x2x2 paper boxes I still have left from the wedding favors. I put a piece of parchment between them on the off chance that they started to melt together (they didn’t). And of course a few loops of Baker’s Twine. Because nothing is complete until you add some striped twine!
- 12 oz Chocolate Almond Bark, 1/2 package chopped
- 4 oz Semi-sweet Bakers Chocolate, one box chopped
- 1 tablespoon of butter
- 3 tablespoons of Jameson Whiskey
- Melt chocolate and butter in the top of a double boiler over simmering water
- Remove from heat when a few lumps remain, stir until completely melted
- Add alcohol. Don't panic, it's gonna look odd and slightly curdled, KEEP STIRRING it's gonna come together
- Pour into a piping bag, it's gonna be runny, sit it in the fridge for 15-20 minutes until it thickens up, closer to toothpaste than tomato soup
- Set your mold on a cutting board or cookie sheet, something you can bang on the counter
- Melt almond bark in a glass mixing cup (you're gonna want that pour spout) for 30 second intervals,stirring in between. Stop heating when there are a few lumps left and stir until every thing is melted
- Fill each cup about 1/2 way with melted almond bark. Give it a few good bangs to settle the chocolate
- Cut the tip off the piping bag, set the tip just under the chocolate and gently squeeze . The chocolate should be displaced and move up around the filling. Go almost all the way to the top, hopefully you'll only have a little spot of dark chocolate visible with the rest of the filling hidden inside the chocolate (like MAGIC)
- Keep going, filling all the chocolates, you should use up almost all of the filling
- Use a spoon to cover the exposed filling with a little more chocolate
- Smack it on the counter again, a few more times until it's all happy and settled
- Stick the chocolates in the fridge to harden completely