How to Make Chocolate Filled Chocolates

Written by samantha lowe
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How to Make Chocolate Filled Chocolates
Chocolates are a delicious treat, especially when filled with a soft, chocolate centre. (chocolate truffles image by Svenja98 from Fotolia.com)

Chocolate has become one of the most popular sweets in the world since it was introduced in solid form in the mid-1800s. There is a chocolate that suits every taste, whether white, milk or dark. Some of the most delectable treats are chocolate-filled chocolates, also known as truffles. Although these seem challenging for most home cooks to make, the process is actually quite simple and requires minimal effort.

Skill level:
Moderate

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Things you need

  • 2 1/2 cup good quality chocolate (milk, dark or white)
  • Double boiler
  • Large spoon
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter
  • Small saucepan
  • Cling film
  • Bowl
  • Chocolate mould
  • Fork
  • Waxed paper

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Instructions

  1. 1

    Heat water on the stove in the bottom of the double boiler. Once the water has come to a boil, reduce it to a simmer and place 1 cup of chocolate in the top pot of the double boiler.

  2. 2

    Melt the chocolate, stirring constantly, so it does not burn or curdle.

  3. 3

    Heat the butter and double cream in a small saucepan on low heat. Combine well.

  4. 4

    Pour the mixture into the melted chocolate, stirring constantly until thoroughly mixed.

  5. 5

    Transfer the mixture to a bowl. Cover the bowl with cling film and place it in the refrigerator for eight hours.

  6. 6

    Remove the chocolate filling mixture from the refrigerator. Pinch a piece of the filling and roll it into the shape of a ball, or press it into the chocolate mould shapes. Repeat until you have used all of the chocolate mixture.

  1. 1

    Heat water on the stove in the bottom of the double boiler. Once the water has come to a boil, reduce it to a simmer and place 1 1/2 cups of chocolate in the top pot of the double boiler.

  2. 2

    Melt the chocolate, stirring constantly, so it does not burn or curdle.

  3. 3

    Use the fork to dip the shaped chocolates into the newly melted chocolate. Gently place the dipped chocolate on waxed paper. Repeat until all of the shapes are coated.

  4. 4

    Dip the shapes a second time if there is enough melted chocolate available. If not, drizzle the remaining melted chocolate over the top of each shape to create an interesting design on the finished chocolates.

Tips and warnings

  • The more times the chocolates are dipped, the thicker the outer shell will be.
  • You can add nuts and fruits to the chocolate filling mixture to create different flavours and textures.
  • Be careful when heating chocolate, even in a double boiler, for it has a tendency to burn or curdle.

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