Below you will find tips and tricks to help achieve the best results possible!

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How to Make Homemade Champagne-Filled Chocolates

This candy offers a unique twist on alcohol-infused desserts. In this recipe, you’ll create molded chocolate candies with a luscious liquid center.

The process involves building the candy upside down: start by crafting the chocolate shell, then fill it with the champagne mixture and fruit, and finally, seal it with more chocolate to form the bottom. Once the chocolate sets and is unmolded, you’ll be rewarded with elegant, uniform chocolates that are sure to impress!

Ingredient Notes

Strawberries – it is essential to use canned or jarred strawberries that have been preserved. Fresh strawberries will not hold up well in the candy and may spoil quickly.

Chocolate – You can use either milk chocolate or dark chocolate. I used chocolate chocolate almond bark, which I had on hand and it worked perfectly. Alternatively, chocolate bars or chocolate buttons (like Merkens or Callebaut) would also taste fantastic.

Fondant – Use powdered or dry fondant, which can be found online or in local baking supply stores. Look for bags labeled specifically for candy making.

Supplies Needed

Plastic Candy Mold – A hard plastic candy mold is essential for making these cordials. Silicone molds can lead to breakage when unmolding, so I recommend sticking with hard plastic for the best results.

For these cordials I used a faceted dome design. You could also use a similar size bon bon mold or any other design or shape you would like. I use an eight cavity mold. The cavities are 1 1/4 inch in diameter and 3/4 inches deep.

Small spoon – You’ll need a utensil for spreading the chocolate into the mold. A small baby spoon works perfectly for this task.

Assembly

For efficient assembly, it’s helpful to have two molds on hand. While one mold is in the freezer hardening, you can prepare the cordials in the second mold. Consider enlisting the help of a friend or family member to create an assembly line, making the process quicker and more enjoyable.

Tips and Tricks

Prevent Stains: Cut strawberries on a plate to avoid staining your cutting board.

Easy Cleanup: Line your workspace with parchment paper for hassle-free cleanup.

Monitor Chocolate Consistency: Keep an eye on the chocolate’s consistency as you work. It will cool down, so you may need to pop it back in the microwave for 30 seconds to keep it thin and easy to spread. A thick chocolate mixture can result in uneven shells and bumpy bottoms.

Adjust Filling Consistency: If you prefer a thicker filling, simply add more powdered fondant until you achieve your desired texture.

Filling the Cavity: Fill each cavity about 1/2 to 3/4 full with fondant. Overfilling can make it difficult to seal the bottom and may cause the strawberry to float, resulting in a lopsided base. On the other hand, underfilling can leave too much empty space and create a thick layer of solid chocolate at the bottom.

Don’t add too much filling into the cavity or it will be difficult to seal the bottom of the candy. On the other hand, don’t put too little filling in the cavity or you will end up with a lot of solid chocolate on the bottom of the candy. Find a happy medium where you fill the cavity 1/2 to 3/4 full.

Enjoying the Cordials: When ready to eat, pop the whole cordial in your mouth! Biting into it may cause the liquid center to ooze out and create a mess.

Variations

Alcohol Alternatives: Feel free to replace the champagne with another spirit, such as brandy, for a different flavor profile.

Non-Alcoholic Option: For a nonalcoholic version, substitute the champagne with strawberry juice from the jarred fruit.

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Looking for more sweet inspiration? Head over to my Chocolate Covered Cherries for a similar sweet treat you’ll love