5 Recipes For Homemade Chocolate Filling

Homemade hand-dipped chocolates are not that difficult to make, and here are five filling recipes to get you started.

Everyone loves a good box of delicious chocolates with different surprise fillings, and everybody has their favorite filling. Some prefers crèmes; other like nutty fillings and the traditionalists go for classic but tasty caramels. Whatever your favorite is, making your own chocolates for yourself or for gifts during the holidays or for birthdays can be very easy. Most fillings are comprised of very simple ingredients and some do not even need to be cooked. Any kind of dipping chocolate can be used, from bittersweet to milk chocolate or even white chocolate. Before you know it, you will be passing out your own hand-dipped chocolates with pride.

Here are some great filling recipes to get you started.

Chocolate Filling

½ cup heavy cream

2 tbls. unsalted butter, softened

1 tbls. light corn syrup

8 oz. chocolate (semisweet, bittersweet or milk), chopped

Combine the cream, butter and corn syrup in a large pan. Bring to a simmer over low heat. Remove and cool for 5 minutes. Pour over the chocolate and whisk until smooth. Cool for 2-3 hours. Place mixture in an electric mixer and whip. Fill a pastry bag with a plain tip and pipe ¾ inch balls onto a cookie sheet covered with parchment paper. Chill for at least one hour before dipping.

Crème Centers

2 ½ lbs. Dry candy fondant

1 cup butter, softened

½ cup heavy whipping cream

Assorted colorings and flavorings

Mix the first two ingredients and allow to set overnight in the refrigerator. With a heavy paddle on your electric mixer, add the whipping cream and whip until combined. Stir in any flavoring and coloring you would like, such as 1 tsp.vanilla extract and several drops of yellow food coloring, or a few drops of peppermint extract and some red food coloring to make it pink. Coloring and flavoring should be done to taste. Form into small balls and chill for 1 hour, then dip in melted chocolate using a fork to allow excess chocolate to drip away. Place on parchment or wax paper and allow to set.



Fruit Filling

2 cups semisweet chocolate morsels

2-8 oz. packages of cream cheese, softened.

1 cup seedless jam of your choice (raspberry, blackberry, strawberry, etc.)

2 tbls of matching fruit flavored liqueur (amaretto, raspberry liqueur, etc)

1 ½ cups crushed vanilla wafers

Place the semisweet morsels in the microwave on high for 1 ½-21/2 minutes, stirring every 30 seconds until melted. Beat the cream cheese until smooth and add the melted chocolate, fruit preserves and liqueur. Beat until blended. Stir in the vanilla wafer crumbs and chill for 2 hours. Shape into 1 inch balls and freeze for 1 hour until firm. Dip as desired.

Peanut Butter Filling

2 cups powdered sugar

1 ½ cups creamy peanut butter

½ cup unsalted butter, softened

1 tsp. vanilla extract

Mix all ingredients well and place in the refrigerator for four hours or overnight. Form into 1 inch balls and freeze until firm before dipping.

Classic Caramel Centers

2 cups sugar

1 cup brown sugar

1 cup butter, softened

1 cup milk

1 cup whipping cream

1 cup light corn syrup

¼ tsp. vanilla

Combine all ingredients in a heavy pan. Cook over medium heat, stirring constantly until mixture reaches 248 degrees (firm ball stage). Pour onto a buttered marble slab and spread out to ¾ inch thickness with a spatula. Allow to cool, cut into strips and then cut each strip into small squares. Dip in chocolate.

I'm also including an extra recipe.

Coconut Cream Filling

1 cup toasted chopped macadamia nuts

1 cup sweetened condensed milk

1 ½ tsp. almond extract

1 bag sweetened shredded coconut

Mix all ingredients together and form into the size of balls you prefer. Refrigerate balls for four hours before dipping.

Hopefully you will find these recipes a helpful place to get started making your own hand-dipped chocolates. While they are a bit of work, in my opinion, chocolate is always worth it!

© High Speed Ventures 2011