Easy Homemade Filled Chocolates
Ever wonder how they get that delicious cream filling inside those bite-sized chocolates? Now you can make them at home! Create your own, custom flavors and colors! Get ready to impress family and friends with Homemade Filled Chocolates.
Step-by-step pictures and instructions included!
For Christmas, we thought it would be fun to get some chocolate molds and make candy with our children. So we looked around on Amazon and found a bunch of really fun molds. We got these super cute flower ones.
I wanted to make chocolates with flavored fillings. I chose strawberry and lemon. It was surprisingly easy to make the filling, and it tasted great and was the perfect consistency!
It’s really easy to make chocolates in molds, but it does take time. Just thought I should be upfront about that 🙂 But the results are worth it!
How to Make Filled Chocolates
First, you’ll need to gather all your supplies. For the chocolate molds, you will need:
- Silicone molds
- Almond Bark (Vanilla, chocolate, or other flavors). You can also use Wilton’s Candy Melts. I don’t suggest using chocolate chips, as the consistency is not quite right for these.
- A clean, small paintbrush. (I bought one just to use for making these chocolates).
To Make the Cream Fillings for Chocolates
- Granulated Sugar
- White dipping chocolate (like the almond bark or candy melts)
- Evaporated Milk
1. To begin, you are going to melt your almond bark in the microwave on the “defrost” setting, stirring every 30 seconds until it is smooth. Then paint it into the molds. You can see I am quite a messy painter.
2. Once you’ve painted all the molds with chocolate, just let them sit at room temperature to cool and harden.
3. Now it’s time to make the fondant filling. You’re going to put 1 stick of butter (1/2 cup) and 8 ounces of white dipping chocolate into a heat-resistant bowl.
4. On the stove in a large, heavy pan, you’re going to mix 2 cups of sugar, 3/4 cup evaporated milk, and 20 large marshmallows (or 2 cups of miniature marshmallows).
5. You’ll cook and stir this over medium-high heat until it starts to boil. Continue stirring and boiling for five minutes. Then remove from the heat and pour over your butter and white dipping chocolate.
6. Stir until smooth and creamy. It should look like this (kind of like thick frosting):
7. At this point, I divided the filling into two separate bowls and added 1 1/2 teaspoons of strawberry extract (along with a couple drops of red food coloring) to one, and 1 1/2 teaspoons of lemon extract (and a couple drops of yellow food coloring) to the other.
8. Once those were all stirred and the color was evenly distributed, I felt like the fondant was cool enough to pipe into my dried chocolate molds.
9. I spooned the fondant into a plastic piping bag with a round metal tip at the bottom. (The shape of the tip actually doesn’t matter. You can use a star tip if you want. It’s all going to get covered by chocolate). Then I gently squeezed the fondant into the chocolate molds.
10. Once you fill your molds, use your finger to gently press down any filling that is sticking up. Then take a spoon and gently add more melted chocolate to cover the cream filling and completely fill the space in the mold.
11. Just wait (at least half an hour–maybe more) to let the chocolates harden. You can put them in the refrigerator to hurry up the process if you like. Then they should easily pop out of the molds, and you’ll have gorgeous homemade filled chocolates!
Tips for Making Cream-Filled Chocolates
- Make SURE your molds are completely dry, as well as the container you melt your chocolate in. Even one drop of water can cause your chocolate to “seize.” (Get hard and crumbly).
- View your molds from every angle as you paint in the chocolate. It’s easy to miss crevices and not get the chocolate all the way to the top.
- Paint the chocolate so that it is quite thick in the molds. Otherwise, your filling will be showing.
- It’s o.k. if your filling starts to look dry. You can still use it. If you have extra, you can roll it into balls and dip it into the melted chocolate to make truffles. In fact, if you want to do this, the fondant should be dry and completely cool. (You can put it in the fridge if you want). It should be very easy to handle and mold.
We could NOT stop eating these! They taste just like professional chocolates and were so fun to make! (Full disclosure: my kitchen was a disaster afterward, but it was worth it!)
Have more questions about these homemade filled chocolates? Be sure to scroll down below the recipe where I answer common questions you may have!
- 8 ounces dipping chocolate, any flavor (use almond bark or candy melts, not chocolate chips)
- 8 ounces white dipping chocolate
- 1/2 cup butter (1 stick)
- 2 cups sugar
- 3/4 cup evaporated milk
- 2 cups miniature marshmallows (or 20 large marshmallows)
- 3 teaspoons flavor extract (strawberry, lemon, rum, peppermint, etc.)
- 2 drops food coloring (or more to get your desired color)
- Melt the 8 ounces of dipping chocolate in the microwave on the "defrost" setting in 30-second increments, stirring after each 30 seconds until completely melted and smooth.
- Using a small, clean paintbrush, brush the melted chocolate in your silicone candy molds, making sure to thoroughly cover all the crevices. Leave to dry and cool while you make the fondant filling.
- For the filling, put the 8 ounces of white dipping chocolate and the butter in a large, heat-resistant bowl.
- On the stove in a large pan, add the 2 cups of sugar, 3/4 cup evaporated milk, and marshmallows. Heat over medium-high, stirring frequently. Bring to a boil. Once the mixture boils, keep stirring and boiling for five more minutes.
- Remove from the heat and pour over the butter and white dipping chocolate. Stir until everything is melted and smooth. Mixture should look like thick frosting.
- If desired, add flavoring and coloring now. Use 3 teaspoons of any flavor extract you like for the whole batch. Or split up the fondant and use the proportional amount of flavoring. Add drops of food coloring to match the flavor.
- When fondant is cool enough to handle, spoon into a piping bag (or parchment bag). Either cut a medium-sized hole in the bottom of the bag and just squeeze, or you can put a metal cake decorating tip in the bottom of the bag for a little more control.
- Gently squeeze the fondant into each of your chocolate molds. Press down any filling sticking up.
- Use a spoon to carefully pour melted chocolate over the filling to the top of the mold. Let cool for at least 30 minutes (preferably longer) before removing from molds. Will keep at room temperature for several days.
Be sure to scroll up and read the whole post for step-by-step pictures and essential tips for success!
Nutrition Information:Yield: 45
Amount Per Serving: Calories: 116Total Fat: 5.5gSaturated Fat: 3.5gCholesterol: 9mgSodium: 29mgCarbohydrates: 16.4gFiber: .2gSugar: 15.6gProtein: 1g
Common Questions about Homemade Filled Chocolates
Unsalted or Salted Butter?
I used salted butter, but I wouldn’t panic if you only have unsalted — it won’t ruin the recipe!
How long will the cream filling stay good after it’s made (and before it’s covered in chocolate)?
I believe the cream filling will stay good for about a week in the fridge (could be longer, but I’m not sure). While it’s in the fridge the cream will harden. When you’re ready to fill your chocolate molds, you’ll need to put them in the microwave and set it to defrost. Make sure to keep an eye on it, and pull it out when it becomes soft enough to handle.
If you don’t want to squeeze it into the molds, you can also roll the hardened filling into balls and press it into the molds.
Should I leave the chocolate molds at room temperature to harden? Or put them in the freezer?
I would just leave the chocolate molds to harden at room temperature. When I did this, the chocolate in the molds didn’t take long to harden.
That said, you can put them in the freezer if you’d like. They might just be more prone to sweating.
Can I use candy flavoring or candy oil, instead of extract?
Totally! Just be careful to read the directions for the flavorings to make sure you don’t put too much in. Most candy oils are concentrated, super-strength, flavors (that way they can withstand the higher temperature that you need to make candy).
Choose your favorite to pin!
Want some more yummy treats for Valentine’s Day? Try these!