So many choices out there it can be rather confusing… Here's what I've found out so far…

Wish Mine Looked Like These... Beautiful

So here we are at day 5 already. This one I’m also planning to give it ago as it seems like something fun to try and will test my skills in the kitchen….

Day 5 – Handmade chocolates

I’ve come to the realisation that it is very hard to find filled chocolates that I like. Either the filling isn’t what I was after or the chocolate doesn’t taste the way I would like it too… OR you pay though the nose for 1 piece of chocolate. Not very economical at all.

So I have been thinking for quite some time that I would like to try and make my own and with Christmas coming up I have the perfect excuse!

Christmas Molds

From what I have read it is very simple and the moulds are very cheap, you can even get christmas themed ones like these –

It’s just the filling that could be the hard bit.

Instructions –

Melting chocolate

Molds

Piping bag and tip (for outlining like in the picture)

Bowl

1. Melt the chocolate then tip into mold, swirl around the mold, tip any excess out as you want to try and make it evenly coated around the sides of the mold but have it hollow at the same time.

2. Fill with your choice of filling recipes below.

3.  Pour chocolate over top of filling and mold. Smooth over and scrape any excess chocolate off mold.

4. Put into fridge until set.

5. Pop out of mold and enjoy…

Sounds simple enough to me but the proof is in the making.. Stay tuned on this.

Fillings –

Peppermint Creme

1½ cups Soft Icing sugar

2 tablespoons cream (at room temperature)

Green colouring

2 drops of peppermint oil

Method:

Sift the icing sugar and add the cream, colouring and oil

Beat to combine

Spoon into chocolate which has been moulded and seal with melted chocolate

Other flavours and colours can be substituted

Use immediately

Caramel Filling

400g can of sweetened condensed milk

Method:

Place the unopened can in a saucepan with water ¾ of the way up the can

Cover and gently simmer for 90 minutes

Keep adding more water as required

A piece of lemon peel n the water will prevent the pan from marking

Remove the can and leave to cool before opening

When opened you will have a thick caramel filling

This caramel will keep covered in the refrigerator for 1-2 weeks

Chocolate Mousse Center

90g Dark chocolate

10ml water

20ml liquiur or rum

50g castor sugar

1 egg white

130ml Cream

Melt Chocolate, add water and liqueur, stirring well. Remove from heat.

Whisk in the sugar and beat until dissolved.

Whip egg till stiff, lightly whip the cream. Fold the white and the cream carefully into the chocolate mixture. Spoon into chocolate molds. Once the mousse has set then seal with chocolate top.

I think I’ll give these ago but if you’re looking to make handmade chocolates too and the above fillings don’t sound like your thing then trust in Google to find other recipes.

Photos and an update to come!!!

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