Chocolate with whiskey and pina coladas

We love those chocolate gift boxes you get, with little bits of whiskey or baileys inside chocolate bottles or barrels. Making those alcohol choccies  yourself is quite tricky.   Making sure the chocolate out of the moulds, are joined just so, with no little holes for the alcohol to run out.  Putting the alcohol in via a syringe, then covering up that little hole, we are just not that patient or good at chocolate moulding.   What we can make is Chocolate Shot glasses, and Chocolates with alcoholic Jelly Shots inside.  
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Here's how we made our little chocolate party drinks package.

For 8 chocolate shot glasses and plenty of choccies, we used a kilo of chocolate.  We did a mix of dark and milk chocolate.  Though our tastes go towards the milk chocolate side of things in blocks, when it comes to baking and creating we like to go darker.  Darker chocolate melts less when holding the shot glasses and it is easier to handle for chocolate molds. Also darker chocolate still has a good chocolate taste when combined with other ingredients, whereas the milk chocolate flavor gets diluted a lot. 

chocolate shot glasses

The shot glasses moulds were bought from Steven in New Zealand.  They also make fabulous ice shot glasses.
Melt the chocolate in the microwave, first burst is 1 minute, then stirring in between do 30 second bursts until melted.
Then it is simply pouring it in, giving them a good tap all around to get rid of air bubbles and gaps, then chilling it until set

Once chilled solid, we unmould them and store them in a plastic container in the fridge, (so they stay cool for drinks).  You do not have to store them in the fridge, they would also be fine in the pantry.  We bring out a half dozen at a time for our drinks.

Most  spirits and shots would taste yummy with chocolate, wouldn't they? ...... Whiskey, Baileys, Kahlua, Malibu, Rum, Ouzo, Fruit Liqueurs ...... 
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Jelly shots in chocolate

Pina Colada Jelly Shots

Whiskey and Cola Jelly Shots

So if you lack the finesse like us, to make beautifully matched moulded chocccies to pour alcohol straight into, here is a fool proof cheat.  Make jelly shots instead.  No leakage, and may even be a little bit yummier.  You can use any jelly shot recipe to put in the chocolates. A lot of jelly shot recipes add sugar, but we don't, as the chocolate adds enough sweetness for us.
Here is our favorite two recipes.

MAKE THE CHOCOLATES FIRST
First we paint 2 chocolate layers in the moulds we are using, chilling in between. Then do 1 final patch up, holding the mould up to the light and seeing if there is any missed or light spots in the chocolate.  Chill while you make the jelly shots. When you are ready, have a batch of your  unmoulded ready to go.

PINA COLADA JELLY SHOTS
1/4 Cup cold water
1 Tablespoon or 1 sachet of gelatin
1/2 Cup of boiling water
1/4 Cup of pineapple juice
2 Tablespoons of Coconut Cream
1/2 C of Malibu (coconut rum)

Soak the gelatin in the cold water for a couple of minutes then add the boiling water, stirring until the gelatin is dissolved.
Add the pineapple juice, coconut cream, and Malibu and whisk to combine.
Let it cool, before filling up the chocolate.... because chocolate melts.....
Fill to just under the chocolate edge. Put in chiller. Will take about an hour to set.
Once set brush over a top layer of chocolate to seal in the jelly. Keep in chiller in a container, (we used paper origami box), until you are ready to bring them out to eat.

WHISKEY AND COLA.... OR WHISKEY AND GINGER BEER JELLY SHOTS
1/4 Cup of Whiskey
1/2 Cup of Cola or Ginger Beer
1 Sachet of gelatin

Boil the Cola or Ginger Beer.  Remove from heat and add gelatin.  Leave the gelatin half a minute before stirring to combine.  Once cooled stir in the Whiskey, (otherwise the alcohol burns off if it is too hot).  Make sure it is cool enough, before pouring it into your chocolates.  Fill to just under the rim of chocolate.  
Chill till set, (about an hour).
Paint over the top of the jelly with chocolate, so that your jelly in fully encased in chocolate.  Keep in chiller until ready to eat.
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Jelly shot mix poured in and ready to chill. This is before putting another layer of chocolate on top to seal it in once the jelly is set.