Homemade Filled Chocolates
Homemade Filled Chocolates are an easy Valentine’s Day dessert with a creamy fondant center. This no-bake homemade chocolate recipe is perfect for gifting.
Equipment
- cutting board or baking sheet (for moving the molds to the fridge)
Ingredients
Chocolate Shells
- 1½ cups milk chocolate candy melts
- 1½ cups white chocolate candy melts
- 1 teaspoon coconut oil divided between the chocolate melts
Pink Fondant Cream Filling
- ¼ cup unsalted butter softened
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
- 3½ to 4 cups powdered sugar
- pink food coloring
- 1 to 2 teaspoons milk or heavy cream only if needed
- tiny pinch of salt
Decoration (Optional)
- ½ cup pink candy melts
- Valentine sprinkles
Instructions
Prepare the chocolate shells
- Place the milk chocolate candy melts in one microwave-safe bowl and the white chocolate candy melts in another. Add coconut oil if using.
- Microwave each bowl in 20-second intervals, stirring well between each round, until melted and smooth. The chocolate should be fluid but not hot.
- Place the silicone mold on a flat surface.
- Spoon chocolate into each heart cavity until completely full.
- Tap the mold firmly on the counter several times to release air bubbles and help the chocolate coat the sides.
- Scrape across the top of the mold with an offset spatula or scraper to level the chocolate.
- Set a wire rack over a parchment-lined baking tray. Carefully place the mold upside down on the rack
- Let the mold rest upside down for 10–15 seconds, gently tapping the back of the mold so excess chocolate drips out.
- Flip the mold right side up and scrape the top clean again, working from the center out so not to push the chocolate back into the molds.
- Refrigerate for 8 to 10 minutes, or until the chocolate shells are fully set and firm.
Make the pink fondant cream filling
- In a mixing bowl, beat the softened butter until smooth.
- Add the corn syrup and vanilla extract and mix until fully combined.
- Gradually add 3½ cups powdered sugar, mixing until a very thick filling forms.
- Add pink food coloring and a tiny pinch of salt, then mix until evenly colored.
- Check the texture. The filling should be very thick and hold its shape. If needed, add milk or heavy cream ½ teaspoon at a time until pipeable. If too soft, mix in additional powdered sugar.
Fill and seal the chocolates
- Transfer the pink filling to a piping bag or zip-top bag and snip a small corner.
- Pipe the filling into each chocolate shell, filling about two-thirds full. Do not overfill.
- Spoon or pipe more melted chocolate over the filling to seal each heart.
- Scrape the top of the mold clean so the bottoms are smooth.
- Refrigerate for 10 to 15 minutes, or until completely set.
- Gently peel the mold away to release the chocolates.
Decorate the chocolates (optional)
- Melt the pink candy melts in a small microwave-safe bowl until smooth.
- Transfer to a zip-top bag and snip a very small corner.
- Drizzle pink stripes over one half of each chocolate.
- Add sprinkles immediately before the drizzle sets.
- Let the decorations set at room temperature or refrigerate for 5 minutes.
Notes
- Use silicone molds: Silicone makes releasing the chocolates much easier and helps keep clean edges. I used these ones HERE
- Don’t overfill the shells: Leaving space for sealing prevents the filling from pushing out the bottom.
- Keep chocolate warm but not hot: Overheated chocolate can become thick or streaky, so go slowly.
- Control shell thickness during the first pour:
After filling the mold and tapping it on the counter, immediately invert the mold and let the excess chocolate drip out for a few seconds. Scraping the top clean before chilling is what controls shell thickness. - Decorate quickly: Add sprinkles right after drizzling so they stick before the chocolate sets.
Nutrition
Calories: 130kcalCarbohydrates: 19gProtein: 0.03gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 20mgPotassium: 1mgSugar: 19gVitamin A: 59IUCalcium: 2mgIron: 0.003mg
Tried this recipe?Let us know how it was!