Let them harden in the fridge for about 30 minutes to an hour, then pop them out of the molds and serve. After I let the filling thicken in the fridge, I filled the chocolate molds, again in the freezer they went for approximately 10-15 minutes and then I topped them with a layer of the melted dark chocolate. I placed it in the freezer for approximately 10 minutes, I then lined the molds one more time with the melted chocolate.Īt this point I refrigerated the mold while I made the filling. I poured the melted chocolate into the mold, swirled it around (I used a pastry brush to fill in the empty spots) tipped it over to empty out the excess chocolate. You could even substitute with milk or dark chocolate if you would prefer for the filling. So I started by melting some good quality dark and milk chocolate and I made a delicious creamy white chocolate filling.
I have been spending some time redoing old recipes and photos and since it is almost time for Christmas I decided that Homemade Filled Chocolates needed a make over. I didn’t know at the time what I was going to do with them but I would figure something out. I was out shopping with my daughter the other day and I found these small spoon molds so of course I didn’t hesitate to pick them up. I find high chocolate molds to be the best. I am always on the look out for cute chocolate molds, I was lucky to get these a few years back. I would leave the nuts, coconut and fruit fillings to my sisters and my parents.
I would usually choose a caramel or a creamy chocolate filling.
I can remember we would all stare at the box showing us exactly what was in every one of those chocolates in the box! These Homemade Chocolates are better than Bought.Įasy Homemade Filled Chocolates always remind me of Christmas. Choose your filling, from white, milk or dark chocolate, or why not a little caramel. Easy Homemade Filled Chocolates, the perfect after dinner deliciously creamy filled chocolates.
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