Homemade chocolates are made from several basic ingredients purchased at the store. You can prepare several variants of this delicacy in order to put an assorted set on the festive table. Fillings for sweets may contain nuts, berries and any other toppings to your taste.
Making these homemade treats requires some tools, such as mini muffins, special small paper cups made of wax paper or a container for freezing ice. As a last resort you can use paper mini-inserts for muffins. Below are tips on how to make chocolates with different fillings.
Option with Pecan and Bourbon
This delicacy is recommended to be made from dark chocolate. According to reviews, bourbon gives the dessert an appetizing aroma and perfectly complements pecans. To make these filled chocolate sweets you will need:
- a glass of dark chocolate, in pieces;
- a glass of semisweet confectionery chocolate chips;
- 2 l Art. unsalted butter, softened;
- one and a half glasses of powdered sugar;
- one and a half liters Art. bourbon;
- half a glass of pecan, finely chopped.
How to do it?
Place a refractory bowl in a pot of boiling water (over moderate heat), melt the chocolate chips and chopped dark chocolate in it. Stir frequently and ensure that the mass does not become too hot. After melting, set aside while you are preparing the filling for sweets.
Meanwhile, mix the butter, icing sugar and bourbon in a medium sized container. After the mixture becomes homogeneous, add a quarter cup of nuts to it. Put in the refrigerator so that it can cool slightly.
Place paper cups in muffins in a tray or tray. Fill a plastic bag with about half the melted chocolate and cut off its tip, trying to make a not-too-large hole. Squeeze about a teaspoon of the chocolate mass into the bottom of each mold. Use a small tool (a clean brush or the tip of a Japanese chopstick) to apply chocolate to the edges of the paper cup, covering at least half its height. Place the filled tray in the refrigerator or freezer for 5 minutes.
After the chocolate has solidified slightly, put about a teaspoon of the filling into each piece. You can lightly wet your finger and gently smooth the top of the sweets to make it more even.
Add more chocolate mass to the plastic bag, and then fill it with molds to the end. Use a brush to smooth the surface of the dessert and completely cover the filling. Sprinkle with the remaining nuts. Let the sweets stand in the cupcake mini form in the refrigerator or freezer for at least 30 minutes. Keep the treat in the refrigerator for up to two weeks.
Peanut Butter Option
This recipe uses a very simple filling for chocolates, which is very easy to prepare. To prepare this dessert, you will need the following:
- one and a half glasses of drops of milk chocolate;
- ¾ cup semi-sweet chocolate confectionery chips;
- half a cup of peanut butter;
- 1 liter Art. unsalted butter, softened;
- a pinch of salt;
- half a glass of powdered sugar.
Cooking Peanut Dessert
As many reviews say, a step-by-step recipe for sweets with filling is very simple. Place a glass bowl in a pot of boiling water, melt the chocolate drops and chips together. Stir frequently so that the chocolate does not get too hot. After melting, leave at room temperature.
Meanwhile, mix peanut butter with butter in a medium-sized bowl. Add salt and powdered sugar and continue mixing until smooth. Refrigerate to cool slightly.
Place the muffins into paper cups inside on a tray or baking sheet. Fill a plastic bag with about half the melted chocolate and cut off its tip, being careful not to make too large a hole and keep the chocolate from flowing out. Squeeze about a teaspoon of chocolate on the bottom of each mold, and then set the plastic bag aside. Use a brush to apply the chocolate mass on the walls of the paper cups to the top, evenly. If you do not mind that the filling in sweets is visible, you can skip this step. Place the filled tray in the freezer for 5 minutes.
Once the chocolate has hardened, fill each piece with about a teaspoon of peanut butter. Add more chocolate mass to the plastic bag and then pour a thick layer of chocolate on each candy over the filling. Using a brush, try to smooth the surface of products. Allow them to stand in a mini muffin cupcake in the refrigerator or freezer for at least thirty minutes.
Almond coconut sweets
How to make stuffed chocolates so that the taste is original? An interesting filler can be used for this. For example, mix coconut and almonds. To prepare such a treat, you will need:
- 2 cups drops of milk chocolate;
- a glass of semisweet chocolate chip confectionery;
- one and a half liters Art. melted butter;
- one and a half cups of sweetened coconut flakes;
- 3 l Art. corn syrup;
- ¾ cup powdered sugar;
- 30 whole roasted almonds.
Cooking an almond-coconut treat
In a double boiler or heat-resistant bowl in a pot of boiling water, melt the chocolate drops and chocolate chips. Stir often to mix and not overheat.
Meanwhile, beat butter, coconut, corn syrup and powdered sugar in a medium-sized bowl. If you want a smoother, less lumpy candy filling, don't be afraid to use a food processor for this. Put the cooked mass in the refrigerator to cool slightly.
Place the muffins on the tray, with paper cups in them. Fill a plastic bag with about half melted chocolate and cut off its tip, being careful not to cut too large a hole. Pour a teaspoon of chocolate mass into each mold. Take a sushi stick or a small brush and spread the chocolate on the sides, up to about half the height of the paper cups. After that, put the tray with the forms in the freezer for about five minutes.
When the chocolate is hard, put a teaspoon of the filling into each piece, twisting it with your hands in a ball. After cooling, the coconut mass should become elastic, so you will not have problems.
Add the remaining chocolate mass in a plastic bag, and then pour it over the filling on each candy. Use a brush to smooth the surface of the product. Place one toasted almond nut on top of each candy, pressing lightly with your fingers. Let the finished dessert stand in mini muffins for muffins in the freezer for at least thirty minutes.
Ice mold option
The ice cube mold is perfect for making sweets. Currently, many such trays are made of silicone, and they are strong enough to withstand extrusion of finished products. As a filler, you can use everything you want: caramel, chocolate ganache, candied fruit, frozen berries, jam and so on. For example, for raspberry-filled sweets, the ingredients are as follows:
- a glass of bitter or milk chocolate, chopped;
- a glass of chocolate chip confectionery;
- a glass of frozen raspberries;
- half a glass of mini marshmallows.
How to make sweets in ice molds?
Start by melting the chocolate using the instructions for one of the above recipes. Pour the resulting mass into the ice cube tray, filling each section with approximately one third. Then gently tilt the mold and let the chocolate spread over the edges. Do not worry if the tray becomes a little dirty. You can always use a small spatula to erase all excess. Allow this to freeze in the freezer, and then fill it with the filling. Put 1-2 mini-marshmallows in each section of the tray, and then fill them to the edge with frozen raspberries. Then pour the remaining melted chocolate on top, filling the form, and again put it in the freezer. Once the items are solid, you can pull them straight out of the tray and decorate. This can be done with drops or trickles of melted white chocolate.
White chocolate option in ice molds
Some do not like bitter or milk chocolate. Of course, you can try to replace it with white in all recipes, but sometimes the result will not be entirely expected. The fact is that many fillings for case sweets are designed specifically for combination with cocoa powder. Therefore, there is a special option for lovers of white chocolate. It will require the following:
- 2 glasses of white chocolate, in slices;
- a glass of white chocolate chip confectionery;
- a glass of crumbled waffles;
- 2 cups peanut butter;
- a pinch of salt.
How to make white chocolate dessert
Place a bowl of chopped white chocolate and confectionery chips in the microwave. Heat at high power for 45 seconds. Remove and mix, then set to heat for another thirty seconds. If the components do not melt, continue heating them for 20 seconds, stirring during the break. Once the mass becomes liquid and homogeneous, pour it into an ice mold and apply to the walls of each section. Place in the freezer.
Lightly heat peanut butter, mix it with waffle crumbs and salt. Allow the mixture to cool slightly, and then spread it into a white chocolate shell. Pour in the remaining chocolate mass, smooth the surface, and then place in the freezer.