homemade filled chocolates

There isn't a new video today {I'll be back with one next week!} so a fun little recipe will have to do!

I've always thought that making homemade chocolates, especially if they're filled, would be difficult. You need to temper the chocolate. You want them to be shiny. You hope they come out of the molds. You hope they come out of the molds without breaking!

With so many things to worry about, I put off making filled chocolates for a long time. A few weeks ago, I decided it was time to face my fears and just melt some chocolate and see how it goes. I had a silicone Disney ice cube tray laying around and decided that it would be the most perfect mold for my first attempt at homemade filled chocolate. If they didn't turn out, at least they were cute, right?

Jokes on me because homemade filled chocolate are the easiest thing in the world to make! So easy in fact that once you read through this recipe, you'll want to do it yourself.

Easy Homemade Filled Chocolates

Ingredients:

5 - 6 oz. good quality milk chocolate {or dark chocolate, whichever you prefer}

Filling:

Store bought or homemade caramel sauce

Peanut butter {chunky or smooth}

Directions:

1. Break up your chocolate and place a little bit more than half in a bowl over a pot of simmering water. {Melting chocolate in a double boiler is my favorite, and in my opinion the best, way to do this. You could also do it in a microwave.}

2. Melt the chocolate to 110 F.

3. Remove the chocolate from the pot of water and add in the remaining chocolate. Stir until all chocolate has melted and the temperature reads 88 F.

4. Fill each mold to the top with the tempered chocolate.

5. Tip the mold over to remove the excess chocolate and create the hollow middle. If there are any holes or spots missing chocolate, add in little bit more with a toothpick.

6. Scrape the excess chocolate off the top of the mold with a sharp knife.

7. Place the mold in the refrigerator for at least 30 minutes to set.

8. Once the chocolate is set, remove from the fridge to fill. Fill each about 3/4 the way with caramel or peanut butter.

9. Create the base by topping with more tempered chocolate {you may have to melt and temper it again}. Scrape off the excess and place in the fridge to set for at least an hour.

10. Once set, carefully take the chocolate out of the molds and ENJOY!