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DIY handmade Chocolates....

EASY HOMEMADE FILLED CHOCOLATES, THE PERFECT AFTER DINNER DELICIOUSLY CREAMY FILLED CHOCOLATES.  CHOOSE YOUR FILLING, FROM WHITE, MILK OR DARK CHOCOLATE, OR WHY NOT A LITTLE CARAMEL.  

THESE HOMEMADE CHOCOLATES ARE BETTER THAN BOUGHT.

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                               Easy Homemade Filled Chocolates, a delicious filled chocolate candy recipe, chocolate molds, make this an easy to make Christmas treat. #chocolate #Christmas #dessert #candy         Image result for handmade chocolate recipe       

A small and quick recipe to move forward with it..

Homemade Filled Chocolates

Easy Homemade Filled Chocolates, a delicious filled chocolate candy recipe, chocolate molds, make this an easy to make Christmas treat.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American

Servings: 15 pieces

Calories: 89kcal

Author: Rosemary

Ingredients

  • CHOCOLATE MOLD
  • 5 ounces dark chocolate (or milk chocolate or half of each) (150 grams) good quality
  • WHITE CHOCOLATE FILLING
  • 2 1/2 ounces white chocolate or milk chocolate (75 grams)
  • 2 tablespoons powdered sugar
  • 3 1/2-4 tablespoon whipped or whole cream (depending on thickness) (52-60 grams)

Instructions

  • CHOCOLATE MOLD
  • On low heat place the 5 ounces of dark chocolate (I did half and half) (broken into pieces) in a small-medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a fork or whisk. Remove from heat, let cool down (10-15 minutes).
  • Then coat the chocolate molds swirling it around (I used a pastry brush to fill in the empty spots) and then tip it over to empty out the excess chocolate (I let it drain for approximately 5-10 minutes over a cookie rack), place the mold in the freezer for approximately 10 minutes, remove and coat one more time with the melted chocolate. This time refrigerate while making the Chocolate Filling.
  • CHOCOLATE FILLING
  • Chop the white chocolate (or milk chocolate) into small pieces, mix together with the powdered sugar, in a small saucepan heat to hot but not boiling the cream, and pour over the white chocolate mixture,  stir until smooth (you may have to place the bowl over a pot of boiling water if it doesn't completely melt). 
  • Let sit approximately 15-20 minutes until cooled and thickened. Remove the mold from the fridge, place the chocolate filling in a pastry bag (or use a small spoon) and fill the molds 3/4 full, tap mold down a few times on counter top to remove air bubbles, top with remaining melted dark chocolate, and again tap mold lightly on counter top to remove air bubbles remove excess chocolate with a spatula and refrigerate 30 minutes to 1 hour until firm. Remove chocolates carefully from mold and serve. Enjoy!
  • Keep stored in cool dry place, in air tight containers. I actually made mine in advance and froze them.

Nutrition

Calories: 89kcal | Carbohydrates: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 7mg | Potassium: 43mg | Sugar: 8g | Vitamin A: 1% | Calcium: 1.4% | Iron: 1.4%

YOU CAN ALWAYS ORDER FOR SOME....JUST COMMENT YOUR NAME AND EMAIL,WE LL GET BACK TO YOU....












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