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.
Easy Homemade Filled Chocolates always remind me of Christmas. I can remember we would all stare at the box showing us exactly what was in every one of those chocolates in the box!
I would usually choose a caramel or a creamy chocolate filling. I would leave the nuts, coconut and fruit fillings to my sisters and my parents.
I am always on the look out for cute chocolate molds, I was lucky to get these a few years back. I find high chocolate molds to be the best.
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 didn’t know at the time what I was going to do with them but I would figure something out.
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.
So I started by melting some good quality dark and milk chocolate and I made a delicious creamy white chocolate filling. You could even substitute with milk or dark chocolate if you would prefer for 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.
I placed it in the freezer for approximately 10 minutes, I then lined the molds one more time with the melted chocolate.
At this point I refrigerated the mold while I made the filling. 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.
Let them harden in the fridge for about 30 minutes to an hour, then pop them out of the molds and serve. Because these molds are so pliable I could actually peel them off the chocolate, it worked perfectly.
And since I had a little leftover melted chocolate I decided to fill some small flat molds and make a few solid chocolates, including a few spoons.
And with the left over white chocolate filling I dipped the spoons in it and then dipped them in a some red and green sprinkles.
I had some left over melted dark chocolate so made some plain chocolates in the Second Mold I chose, these ones were a thin mold, I refrigerated these for an hour or two and they popped out perfectly also.
I must say I was pleasantly surprised on how well the molds worked. In my opinion a good product.
More Homemade Chocolate Recipes
- Homemade Chocolate Mint Filled Chocolates
- Old Fashioned Chocolate Fudge
- Loaded Double Chocolate Clusters
- Chocolate Torrone
Whatever filling you decide to use, white or milk chocolate, they are really delicious. A nice and easy way to end Christmas dinner or share as a gift. Enjoy!
Homemade Filled Chocolates
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 chocolate (white or milk chocolate) (75 grams)
- 2 tablespoons powdered sugar
- 3 1/2-4 tablespoon cream heavy, whole or whipping 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
- Heat the cream until very hot but not boiling. In a medium bowl add the chopped chocolate and sugar, pour the hot cream over the white chocolate mixture, stir until smooth (you may have to place the bowl over a pot of boiling water or in the microwave 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.
Notes
Nutrition
Republished from December 12, 2015.
Jemmah says
I’m a little confused with step 1 of the white chocolate filling.
Do you put the cream in with the white chocolate and sugar? “Heat to hot but not boiling the cream” ..but then it says “pour over the white mixture”? or do you heat the cream and pour over the white chocolate?
Rosemary says
Hi Jemmah, thanks you are right, I corrected it. Old recipes need some work! 🙂 Take care!
Janet S. says
Are the cream centres smooth and creamy, almost like a not quite runny consistency, kind of like a smooth creamy pudding texture.?
Rosemary says
Hi Janet, yes the centres are smooth and creamy, maybe a bit thicker than pudding texture.
Doris Atkins says
I have a double sided metal mold. How do I use this.
Rosemary says
Hi Doris, I am sorry I have never use a double sided metal mold before. There should be instructions with it.