Autumn Chocolates Recipes

HOMEMADE FILLED CHOCOLATES

Homemade Filled Chocolates image

Easy Homemade Filled Chocolates, a delicious filled chocolate candy recipe, chocolate molds, make this an easy to make Christmas treat.

Provided by Rosemary Molloy

Categories Dessert

Time 35m

Number Of Ingredients 6

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))

Steps:

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 Facts : Calories 89 kcal, Carbohydrate 9 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 7 mg, Sugar 8 g, ServingSize 1 serving

AUTUMN CHOCOLATES

Autumn Chocolates image

I made chocolate dipped candied orange peels and with the leftover chocolate I made these drops. They are yummy and go well with autumn and winter celebrations.

Provided by Lottidawe

Categories Candy

Time 20m

Yield 35-40 pieces

Number Of Ingredients 3

Ingredients

2 cups dark chocolate or 2 cups bittersweet chocolate
1 cup dried cranberries
1 cup walnut pieces (toast walnuts if you like)

Steps:

Melt chocolate in double boiler.
Fold in cranberries and walnuts until they are coated in chocolate.
Drop teaspoonfuls of mixture onto wax-paper covered baking sheets or boards and put outside, in a coldroom or in the refrigerator until hardened.

Nutrition Facts : Calories 61, Fat 6.1, SaturatedFat 2.6, Sodium 1.9, Carbohydrate 3.1, Fiber 1.6, Sugar 0.3, Protein 1.5

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