Here’s a simple recipe for making chocolate candies with a white filling:
Ingredients:
For the chocolate shell:
- 200g (7 oz) of good-quality dark or milk chocolate (you can use either, depending on your preference)
For the white filling:
- 1 cup powdered sugar
- 3 tbsp unsalted butter (softened)
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
1. Prepare the white filling:
- In a medium bowl, combine the powdered sugar, softened butter, heavy cream, vanilla extract, and a pinch of salt.
- Mix until smooth and creamy. You should get a thick, spreadable consistency. If it’s too thick, add a bit more heavy cream; if too runny, add a bit more powdered sugar.
- Once mixed, set it aside.
2. Prepare the chocolate shell:
- Break the chocolate into small pieces and melt it. You can do this in the microwave in 20-second intervals, stirring each time, or using a double boiler on the stove.
- Stir until the chocolate is fully melted and smooth.
3. Coat the molds:
- Using a silicone candy mold (or any small mold of your choice), spoon a small amount of melted chocolate into each cavity. Use a spoon or brush to coat the sides of the molds, creating a thin layer.
- Put the molds in the fridge for about 10 minutes to harden the chocolate.
4. Add the white filling:
- Once the chocolate shell has hardened, spoon a small amount of the white filling into each cavity, leaving a little space at the top for the final layer of chocolate.
- Smooth the filling down gently.
5. Top with chocolate:
- Spoon more melted chocolate on top of the filling to completely cover it, ensuring the white filling is sealed inside.
- Smooth the tops so they are even.
6. Chill and set:
- Place the filled molds back into the fridge for about 20-30 minutes or until the chocolates are fully set and hardened.
7. Unmold and serve:
- Once the candies are set, carefully pop them out of the molds.
- Serve and enjoy your delicious homemade chocolate candies with a creamy white filling!
These can be stored in an airtight container at room temperature for up to a week or kept in the fridge for longer shelf life.