Grasshopper chocolates

Another attempt at making chocolates (and the poor self-sacrificing taste testers at my house are helping me out with “market research”!)

These have alchohol in them, and it isn’t cooked out, so be aware of that if you need zero blood alcohol!

Grasshopper chocolates

Grasshopper chocolates

Shells:

225g white chocolate, plus a handful of white chocolate buttons to use in the tempering process;

Filling:

1/3 cup cream;

1 tbsp liquid glucose;

190g white chocolate;

1 tbs creme de menthe.

With this recipe you will get twelve largish chocolates, plus have a bit of the grasshopper filling leftover, I put this in an airtight jar and store it in the fridge.  You can then save it for another time (if you accumulate enough differing types of fillings you can make some mixed chocolates later, or you can use the filling as dessert sauces if you heat it up.  Due to the alcohol in this, microwaving to reheat is not recommended, heat gently over the stove if you want a pouring sauce later – to use as a filling you only need it to be room temperature, so take out of the fridge in ample time and stand the jar in hot water to gently bring up to room temperature).

Make the filling first so that it can cool to room temperature while you are making the shells.  If it is too hot, of course it will melt the shells.

For the squiggly decorations, I used a tube of “handwriting icing” and just made random patterns in the mould before I put the white chocolate in.

Place the cream and glucose in a small pan and bring to simmer.  Pour over the white chocolate in a heatproof jug and beat until smooth and creamy.  Add the creme de menthe and mix through.  Allow to cool to room temperature.

To make the shells – follow the method for the espresso chocolates – remember the temperature ranges for tempering white chocolate are to heat it to 40-45 degrees celcius, then bring it down to 28-30 degrees celcius to work it.  Pour into moulds, tap to remove air bubbles, leave to harden a minute, then upturn over the bowl of chocolate to let the excess dribble out.  I usually put the mould into the fridge to allow the chocolate to set, I know you shouldn’t store chocolate in the fridge, but this is only for a little while.  Once the chocolate is set, pipe or spoon in enough filling so that the filling is only about 1 millimetre below the top of the shell, and refridgerate until firm.  Remelt the remaining white chocolate and fill in the bottom of the shell, scraping to get a smooth finish.  Put back in the fridge until set, and then unmould.

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