The Chocolate Den e-magazine The Chocolate Den e-magazine January-March 2015 | Page 17

Liqueur Chocolate filling Ingredients 125g butter 65g fondant 50ml liqueur (may be substituted with millk) 250g couveture chocolate Cream the butter, then slowly add the fondant little pieces at a time to the butter. Use a foil heart shaped cup. Brush with a generous coating of melted chocolate. Rosanne an old friend and fellow baker join us for the day while visiting from USA. We had lots of fun together preparing this delicious chocolate treat. [email protected] Add the melted chocolate into this mixture and then stir in the liqueur. Mixture will be soft and glossy. Allow it to firm a bit at room temperature. Allow to set in the freezer for two minutes Complete by piping prepared filling into foil hearts that have been brushed with chocolate.