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.
Easy Homemade Filled Chocolates
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
Loaded Double Chocolate Clusters
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 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
Republished from December 12, 2015.
Abigail Miller says
Could you post a video ?
Rosemary says
Hi Abigail, if you look at this post there is a video, it’s almost the same just a different filling. I hope it helps. https://anitalianinmykitchen.com/filled-chocolates/
Yoyo says
Hi Rosemary, I looked on that link but there was no video posted 🙁
Rosemary says
Hi Yoyo, this link https://anitalianinmykitchen.com/filled-chocolates/. It’s at the top of the post. Let me know.
Brenda says
Hi there,
I am wondering how to make these AWESOME looking chocolates in advance and freezing them. How do you recommend i do that?
Thank you,
Brenda
Rosemary says
Hi Brenda if you freeze or refrigerate chocolate it can cause the chocolate to bloom (where the chocolate turns white) this doesn’t effect the taste just the looks of the chocolates. Although if you store the chocolate between layers in an airtight container in a cool dark area they should keep for 2-3 weeks. If you want to try freezing them be sure to wrap each chocolate individually then place them in an airtight container. Refrigerate them for 24 hours then move them to the freezer, then just reverse this when you want to serve them. Hope that helps. Let me know how it goes.
Deb9 says
Thank you for sharing. I love making home made chocolates, especially at Christmas.
For flat chocolates, I use the insides of the previous years advent calendars. Just remove all the cardboard, foil etc and give it a good clean. I’ve done this for about 6 or 7 years now and pop them in Christmas cellophane bags x
Rosemary says
Hi Deb, thanks and what a great idea!
Pat WEBB says
Do you have a recipe for chocolate cream filled chocolates like a butter cream only chocolate filled
Rosemary says
Hi Pat, no the only one I have is the one on this post. Sorry.
Larry says
Pat just replace the white chocolate with Your choice of dark, the following the recipe, hope this helps.
Michelle says
My husband and I made these today. So good and easy to follow recipe. Thank you!
Rosemary says
Hi Michelle, thanks so much, so glad you and your husband liked the recipe. Take care.
Jasmin B says
These look absolutely amazing. Just a question, if I may. How long will these last before going off? I want to make and sell/gift chocolates but it didn’t say how long they last. Thank you in advance.
Rosemary says
Hi Jasmin, if stored in an airtight container, single layers (separated with parchment paper) and kept in a cool area they should last 2-3 weeks. Hope that helps.
Deborah Sorin says
Great recipe!
Amanda Pendleton says
Hi there! Thank you for the wonderful recipe. One question: when you say you used a pastry brush to fill in the nooks and crannies, was it a full-size pastry brush? I was thinking of using a normal, synthetic paintbrush but I’m not sure if that’s food-safe. I’d love some advice. Thank you!c
Rosemary says
Hi Amanda, I just used a medium although small would work too, sized pastry brush, I don’t think I would use a paintbrush, you could possibly lose bristles in the chocolate. Hope that helps.
Kat says
In step five, do you mean that I would need to heat the cream but not boil, then pour the hot cream over the chocolate and sugar?
Rosemary says
Hi Kat, yes exactly, heat it until hot but not boiling. Hope you enjoy it. 🙂
Chantal Leach says
hi do you think you could small ice cub trays if you don’t have chocolate molds?.
Rosemary says
Hi Chantal apparently you can, I have never done it before, I don’t know if they would be hard to get out of the tray, but you could try, let me know how it goes if you decide to do it. 🙂
Lauren says
Your chocolates look delicious and fun to make! I should give this a try before. I’ve never made chocolates!
Rosemary says
Hi Lauren, thanks so much. They are really easy. 🙂
Martin Huang says
What a wonderful idea! A great way to start off Christmas and delicious too.
Rosemary says
Thanks Martin and yes they were. 🙂
Cheddar says
Do these need to be refrigerated?
Rosemary says
Hi Cheddar, yes I would probably refrigerate them until you serve them. Happy New Year.
Annamaria @ Bakewell Junction says
These chocolates look delicious. I can’t wait to try them.
Annamaria
Rosemary says
Thanks Annamaria, hope you enjoy them.