Liquor filled chocolates intimidating, difficult or confusing to make? Not really. Liquor filled chocolates can be made in a variety of ways and the method I describe here is certainly my favorite. It is my preferred process for a variety of reasons but mainly it is a texture issue.
You can make the chocolate shells and liquor syrup days in advance. Keep both in a cool environment but not a refrigerator. Ensure you have confectionery fondant on hand to seal the chocolates.
Click here for this recipe: http://www.chefeddy.com/2010/09/liquor-filled-chocolates/