Filled chocolates

Name: Filled chocolates
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 0
Ingredients: Dark chocolate 10.6 oz; Milk Chocolate 10.5 oz; Fresh liquid cream ½ cup; Butter (at room temperature) 2 tbsp; Rum 1/2 small glass

126

Calories per serving

Energy Kcal 126
Carbohydrates g 10.4
of which sugars g 10.4
Protein g 1.5
Fats g 8.5
of which saturated fat g 4.98
Fiber g 0.2
Cholesterol mg 8
Sodium mg 14

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Makes: pieces
Cost: Average
Note + the resting time in the refrigerator

PRESENTATION

Gift giving turns a little extra special with these filled chocolates, since their pretty exterior and rich flavor make any occasion feel sweeter—seriously, just placing a box of homemade filled chocolates on the table makes people SMILE right away. Soft, smooth chocolate shells offer a fun moment of surprise with centers that range from velvety ganache to fruity or nutty flavor bursts, and every bite brings something good and a little unexpected. Presentation goes a long way here—display these chocolate fillings in their shiny glossy shells at the end of a family meal, and suddenly it becomes a mini party. Families love picking their favorite filled chocolates (sometimes heated debates, which is always fun), and the way they look— neat rows in a box, all different shapes and colors—makes even weeknights feel sort of special. Since you can use chocolate molds to make these in any design, these treats give a real feeling of creativity to your dessert tray, perfect for birthdays or holidays. Chocolate fans will recognize the nice contrast between the soft inside and snappy shell—and honestly, who doesn’t want to discover caramel, nut butter, or ultra-rich ganache hiding inside their treat?

Busy parents appreciate filled chocolates as an easy chocolate recipe with tons of ways to please the whole crowd (think sweet, crunchy, chewy, or EXTRA creamy options...everyone finds a favorite). Since these chocolates feel a little fancier, they work well for teacher gifts, party treats, or just sharing after dinner, and the mix-and-match possibilities for chocolate fillings keep things exciting. It’s basically a choose-your-own-adventure for dessert—kids love guessing at the filling (some families even write names on the boxes, which is cute), while adults go for richer flavors or try trendy new centers. Using chocolate molds makes every piece look like it came from a pro, but it’s really all about that personal touch—each piece reflects what your family loves, making these chocolates more special than anything store-bought. Set out a plate after school, add some fruit on the side, or tuck a few in lunchboxes as a sweet pick-me-up. However you serve them, filled chocolates manage to feel both great and fun—easy but impressive, DELICIOUS, crowd-pleasing, and always something folks look forward to. Simple fact: this nice option makes gatherings, celebrations, or cozy nights at home just a little sweeter.

How to prepare Filled chocolates

To prepare the filled chocolates with ganache cream, you first need to get special chocolate molds (silicone ones will work perfectly).
Melt 7 oz of dark chocolate in a bain-marie: break the chocolate into pieces, place it in a smaller saucepan over a larger one containing 3-4 inches of boiling water; the saucepan with the chocolate should never touch the water directly. The chocolate will slowly melt thanks to the heat from the steam.
Once completely melted, fill silicone molds with the melted chocolate and then remove it from the mold so only a thin layer remains on the walls: then put the molds in the fridge to let the chocolate harden.

Meanwhile, prepare the ganache cream: heat the cream in a pot, then turn off the heat just before it boils, add the milk chocolate cut into pieces and mix well until completely melted.
Let it cool to an ideal temperature of about 89-95°F; if you don't have a suitable thermometer at home, transfer the ganache cream to a cold plate and let it cool for about 20 minutes. In the meantime, work the butter with a spatula or fork until it reaches a creamy consistency; add the butter to the chocolate and cream mixture and mix well. Pour in the rum and continue mixing until all the ingredients are fully combined.

Take the molds out of the fridge, fill them with the ganache cream leaving a margin of about 1/25 inch from the edge.
Slightly tap the molds on the work surface to eliminate any air bubbles, then place them in the fridge for an hour until the ganache cream sets.

Melt 3.5 oz of dark chocolate in a bain-marie, and when it is melted, add the chocolate that was left over at the beginning of the preparation.
With this melted chocolate, create a layer over the molds, then level it with a spatula and place the molds in the fridge where you will leave them for 2 hours, after which you can remove the chocolates from the molds.

Advice

The chocolates taste even better if left to rest in the fridge for at least 24 hours before consuming them. For a different filling, try removing 2 oz of cream and replacing it with 2 oz of raspberry, strawberry, mango pulp, etc., or adding finely chopped hazelnuts inside the ganache cream.

If you like shredded coconut, try our Coconut chocolates recipe!

For the translation of some texts, artificial intelligence tools may have been used.