Does anyone have recipes or a referenece for making homemade fillings for chocolate candies made in candy molds?

Go here:

http://www.candymaking.net

Rgds

Does anyone have a recipe for liqueur center chocolates? I checked the above web site but it wasn't there, that I can see. Thanks. Vicky

Try Alton Brown, I think I saw a show of his that had them in it.

Thanks, I'll look for a website for Alton Brown.
Vicky

Chocolate Truffles
Recipe Courtesy Alton Brown, 2004

Recipe Summary
Difficulty: Medium
Prep Time: 50 minutes
Inactive Prep Time: 2 hours 30 minutes
Cook Time: 5 minutes
Yield: 30 to 35 truffles
User Rating: * * * **

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
½ cup heavy cream
1 tablespoon light corn syrup
¼ cup brandy
½ cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon amek, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own in pie pan and set aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

I found some answers and thought I'd share:

CLASSIC CHAMPAGNE TRUFFLES
Source: Chocolate by Nick Malgieri
Makes about 35 to 50 truffles, depending on size

CENTER MIXTURE:
1/2 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon light corn syrup
9 ounces semisweet, bittersweet, or milk chocolate, melted
1 tablespoon cognac or other fine brandy (a sweet liqueur can be substituted)
1 tablespoon dark rum
COATING:
12 ounces semisweet or bittersweet chocolate
2 cups alkalized (Dutch process) cocoa powder
2 cookie sheets or jelly-roll pans lined with parchment or foil plus a small roasting pan for the cocoa

Combine cream, butter, and corn syrup in a nonreactive pan and bring to a boil over low heat. Immediately remove from heat and allow to cool 5 minutes. (If you aren't sure if the cream is hot enough, use an Instant Read thermometer from the grocery store, to help you determine how hot it gets. It should read 212 degrees F which is boiling. To measure, remove pan from the heat and stir the cream. Then, submerge the thermometer half way, making sure it doesn't touch the bottom of the pan. Check its temperature).

Add cream mixture to chocolate and whisk smooth. Whisk in cognac and rum.

Cool center mixture 2 to 3 hours at room temperature, until it reaches about 80 degrees.

Use an electric mixer on medium speed to whip the mixture for about a minute, until it lightens in color.

Spoon it into a pastry bag fitted with a 1/2-inch plain tube (Ateco #6 or #806). Pipe 3/4-inch balls onto the prepared pan. You can also use a melon baller or scoop and quickly roll the ganache between your fingers to make a 3/4-inch ball.

To coat the truffles, temper the chocolate. Allow to cool to 90-degrees. You can also use a Compound Coating which does not need tempering.

Coat truffles by enrobing. Then immediately toss in cocoa or powdered sugar until thoroughly covered.

Roll finished truffles in a strainer over a piece of wax paper to remove excess cocoa. Lift truffles from strainer so excess cocoa remains behind. (Sift cocoa through a fine strainer to remove any bits of chocolate and it may be reused.)

HOW GANACHE CENTERS ARE ENROBED:
Put centers, such as nuts, candied fruit, fondant shapes or others on dipping fork (pronged or with a loop at the end). Lower into covering, such as chocolate, Fondant, etc. Lift out, tap the bottom of the fork on the side of the bowl and hold over bowl to drain off excess. Invert candy on waxed paper over rack to cool. Stir the covering as necessary between dipping to prevent crust from forming.

If you don't have dipping forks then use two plastic forks with the two center tines removed.

Smear some chocolate on a gloved hand (use the thin white gloves available from the grocery store). Gently rub each chilled truffle center to coat lightly with chocolate.

WAYS TO FINISH COATED GANACHE CENTERS:
Drop onto waxed paper place in a rimmed cookie sheet because the candies can roll around.

Or, toss immediately after enrobing with chocolate into a bowl of sifted cocoa powder or other dry coverings, such as sifted confectioner's sugar, chopped nuts or praline powder. Roll the center with a fork so it is covered all over. Don't handle truffle with fingertips because they are warm and may melt the chocolate covering or dissolve the ingredients that are dusted on the outside. After dusting, place a few at a time in a large sieve or strainer, and gently tap out excess coverings and drop onto a rimmed parchment-lined cookie sheet.

STORAGE:
Place truffles in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
MSG URL: http://www.recipelink.com/gm/0/73809


Title: Recipe: Using Cornstarch for For Liquor for Filled Chocolates
Board: Cooking Club at Recipelink.com
From: JR Michigan 11-16-2005
To: ISO: chocolates filled with liquor
MSG ID: 0074545

I am going to try this next week, so I do not know if it works well yet...but I found an article on line about a chocolate company in Texas that uses cornstarch to mold the liquor. From what I read, you take a pan of cornstarch, make small indentations in it and then fill with liquor. Sprinkle a little corn starch on the top to cover the liquid pools. Let it set for 3 days and you will basically have a very delicate ball of liquid. (The cornstarch reacts with the liquor to form a plastic-like ball that will not interfere with the taste or texture.) Carefully brush off the access cornstarch and then carefully cover with a thin layer of chocolate. Good luck!
MSG URL: http://www.recipelink.com/gm/0/74545

And this one I found on Chef 2 Chef forum:
Depending on where you live, this could be relatively easy or it could get difficult. You will need chocolate molds. For liquor filled chocolates, I would suggest something reasonably deep. You will need dry fondant, and chocolate of course. Most of this can be purchased at craft stores. Simply coat the inside of the mold with the tempered chocolate. Set the mold in the freezer for a couple minutes to set. This also helps to achieve a nice gloss on your chocolate. Combine your desired liquor with the dry fondant, to the consistency of soft margarine. Carefully spoon the mixture into the hardened molds. Give the molds a gentle tap on your work surface to dislodge any air bubbles. Seal with another layer of chocolate. Back in the freezer to harden. Once hardened turn out onto a sheet pan. I would recommend that you let them "cure" for at least 3 weeks. The fondant should have turned clear by then and won't be "gritty".

These sound great and I'm going to try them. Thanks for your help lemoncurd.
Vicky

Candy Making for Dummies
I've tried a few recipes in there and love them and the book.