Prepare your molds by buffing with cotton or cheese cloth.

Spray the mold, or use paint brush or your finger to add the coolour.

Temper your chocolate. I used the seed method - heated the chocolate to 45º, added the seed, stirred the chocolate until the temperature dropped to 26/27º and then brought the temperature back up to to 28/29º. (see my other chocolate posts for instructions if using milk, or dark)

Pour the chocolate into the molds and invert the molds to drain and scrape off excess.

Allow the molds to set.

Melt the chocolate partially and set aside.

Combine the glucose and puree in a small saucepan and bring to a boil.

Remove from heat and pour over the white chocolate. Let stand for about 30 seconds.

Stir to combine, add the butter and continue to stir until the mixture is homogeneous.

Stir in the liqueur until fully combined.

Assembly:

Transfer ganache to a piping bag and snip a small opening at the tip.

Pipe ganache into molds, leaving room at the top for capping.

Allow the filling to set, overnight, preferably, then use the leftover tempered chocolate from molding to spread a thin layer over the ganache. Scrape away any excess.

Allow to set, then place in the refrigerator to set for an additional 10 minutes.

Remove mold and invert on a flat, clean surface to release the chocolate.