How do you take out alcohol content in cooking?

Alcohol has a boiling point of 60 degrees C or 140 F. In terms of cooking heat, this is relatively low, so it's usually safe to say anything that's heated while cooking won't have any alcohol in it. In something that isn't heated, such as a chocolate truffle, the amount of alcohol is usually so small it's negligible. Even a small child probably won't feel the effects of even several alcoholic candies.