Delicious handmade, cream-filled chocolates make wonderful gifts and are perfect for cake sales and fetes. Use this basic recipe to start, and then get creative with different flavourings for the fillings and various coatings for the finished chocolates.
- Skill level:
Things you need
- 250 g (1 stick) unsalted butter
- 450 g (1 lb) icing sugar
- Whole milk
- 112 g (4 oz) baking chocolate
- Baking tray
- Grease-proof paper
Place the butter on a small plate, and let it soften at room temperature. Put the softened butter, sugar and milk in the bowl of a stand mixer. Use the bowl shield. Turn the mixer on low speed and cream the butter and sugar.
Blend the butter and sugar mixture. Add milk a few drops at a time to achieve a consistency a bit thinner than modelling dough. Test the mixture by rolling a spoonful or so into a ball to see if it holds its shape.
Roll the mixture into balls about 2.5 cm (1 inch) in diameter. Use a tablespoon or a small melon baller to create same-size portions. Place the balls on a paper-lined baking tray and put this in the freezer until it is frozen.
Melt dark or milk chocolate in a double boiler. Use a toothpick or small skewer to dip each frozen ball into the melted chocolate. Roll the chocolates as they set up in cocoa powder, cinnamon and sugar, powdered sugar or finely ground nuts.
Line the chocolate covered balls on the paper to finish setting. Speed the process by putting the baking trays in the fridge for a few minutes.
Store the chocolates in an airtight container in a cool place. Keep away from heat or sunlight.
Tips and warnings
- Add flavourings to the cream after the first addition of the milk. Add only a drop or two so as not to overpower the cream filling or thin it out too much. Use vanilla, peppermint, almond and orange flavourings. Experiment with your favourites.