Jellied Liquor Shamrocks: Waterbridge Dark Chocolate St. Patrick’s Treats

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Jellied Liquor Shamrocks: Waterbridge Dark Chocolate St. Patrick’s Treats

15

Mar

2017

St. Patrick’s Day is coming up soon! St. Patty’s is often a big hit among adults in Canada. So why not celebrate with some home-made Waterbridge Belgian dark chocolate treats?

For these delicious Jellied Liquor Shamrocks, all you need is:

  • A shamrock/clover-shaped chocolate mould
  • A double-boiler to melt the chocolate
  • A container lightly greased with vegetable oil
  • A bar or two of Waterbridge Belgian dark chocolate
  • Standard white sugar
  • Icing sugar
  • Alcohol of your choice
  • 2 packets of gelatin

Exact quantities vary depending on how many you’re making, the size of your mould, and your choice of liquor. But it never hurts to have a little extra on-hand!

The Night Before: Make the Jellied Liquor Filling

The jellied liquor will need to set for a few hours, so it’s a good idea to take care of this the night before.

The quantities of liquor and sugar that you need will vary a bit depending on what type of liquor you’re using. For most ‘hard liquors’, such as spiced rum or whiskey, use equal parts of sugar and liquor. If you’re using a sweet liqueur such as sambuca or schnapps, you might not need to add any sugar. The key is to balance the flavour of the alcohol with the sweetness you expect in a jelly. Use your best judgement.

The process is very simple:

  • Mix the liquor, standard sugar, and gelatin over medium heat until the sugar and gelatin are completely dissolved.
  • Pour it into the greased container.
  • Leave it in the refrigerator for at least four hours.

Make a Set of Waterbridge Belgian Dark Chocolate Shells

The outer shell is done the exact same way as our Candy-Filled Valentine Heart.

  • Melt some chocolate.
  • Pour it into the mould using a spoon or brush to make sure the edges are covered.
  • Leave it in the refrigerator.

Finishing Touches

  • While the chocolate shells cool, remove the jellied alcohol and upturn the container onto a cutting board. Cut the jelly into tiny chunks.
  • Scrape the chunks into a bowl, then cover them with a generous amount of icing sugar. Toss them with the sugar until each chunk is covered in a thin layer of icing sugar, adding more sugar as necessary, then remove the coated chunks and set them aside.
  • By now, your shells should be about ready. If they aren’t solid yet, keep them in the refrigerator for a little longer; the thin shells should have cooled very quickly.
  • Generously add the chunks to the hollow shells, allowing a little space at the top for the top layer of chocolate. Once the shells are filled, melt more dark chocolate and pour it over, covering the jellied liquor and filling the rest of the mould.
  • To make sure your chocolates’ backs are flat, you can run a spreading knife along the top of the mould to scrape off any excess chocolate.
  • Throw your treats in the refrigerator, and when the chocolate hardens, pop them out and enjoy!

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