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.
This is a sponsored post on behalf of Light In The Box. All opinions are my own.
When I received an email from a representative from Light in the Box asking me if I would like to pick out a few of their products and try them, I have to tell you I was really happy.
It is really difficult to find those really cute chocolate molds here where I am in Italy. And if you do find them they cost a fortune. So as luck would have it that is exactly what I picked out, cute Christmas chocolate molds, perfect for these Homemade Filled Chocolates.
I already knew I was going to make filled chocolates but I couldn’t find the exact molds I was looking for.
I melted a really good dark chocolate and I made a delicious creamy white chocolate filling. I had originally wanted to make a milk chocolate filling, but unfortunately I had eaten the milk chocolate.
I didn’t have any desire to go out again so I thought why not white chocolate? Worked perfectly, they went quick, so I believe it was a success.
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, then 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.
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.
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!
- CHOCOLATE MOLD
- 5 ounces good quality dark chocolate 150 grams
- WHITE CHOCOLATE FILLING
- 2 1/2 ounces white chocolate or milk chocolate, 75 grams
- 2 tablespoons powdered sugar 15.6 grams
- pinch salt
- 3 1/2-4 tablespoon cream depending on thickness, 52-60 grams
On low heat place the 5 ounces of dark chocolate (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), and 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.
Chop the white chocolate (or milk chocolate) into small pieces, mix together with the powdered sugar and salt, in a small saucepan heat to hot but not boiling the cream, pour over white chocolate mixture and 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 20 minutes until cooled and thickened. Remove mold from the fridge, place the chocolate filling in a pastry bag and fill 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!