Delicious candy fillings - features, recipes and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Homemade chocolates are made with a few basic store-bought ingredients. You can cook several versions of this delicacy to put a set of assorted on the festive table. Candy fillings can contain nuts, berries and any other fillings you like.

Preparing these homemade treats requires some tools such as mini muffin tins, special small wax paper cups, or an ice-freezer. As a last resort, you can use paper mini muffin liners. Below are tips on how to make chocolates with different fillings.

Pecan Bourbon Variant

This delicacy is recommended to be prepared with dark chocolate. According to reviews, bourbon gives the dessert an appetizing flavor and perfectly complements pecans. To make these filled chocolates you will need:

• a glass of dark chocolate, pieces;
• a glass of semi-sweet confectionerychocolate chips;
• 2 l. Art. uns alted butter, softened;
• one and a half cups of powdered sugar;
• one and a half liters. Art. bourbon;

How to do it?

Place a fireproof bowl over a saucepan of simmering water (over moderate heat), melt the chocolate chips and chopped bittersweet chocolate in it. Stir frequently and make sure the mixture doesn't get too hot. Once melted, set aside while you prepare the candy filling.

Meanwhile, combine butter, powdered sugar and bourbon in a medium bowl. After the mixture becomes homogeneous, add a quarter cup of nuts to it. Put it in the fridge so it can cool down a bit.

Put paper cups into mini cupcake pans on a tray or tray. Fill a plastic bag with about half of the melted chocolate and snip off the end, being careful not to make too much of a hole. Squeeze about a teaspoon of the chocolate mixture into the bottom of each mold. Use a small tool (a clean brush or the tip of a Japanese chopstick) to apply the chocolate to the rim of the paper cup, covering at least half of its height. Place the tray with filled forms in the refrigerator or freezer for 5 minutes.

After the chocolate has hardened slightly, put about a teaspoon of filling into each piece. You can lightly wet your finger and gently smooth the top of the candy to make it moreflat.

Add more of the chocolate mass to the plastic bag, then fill the moulds. Use a brush to smooth the surface of the dessert and cover the filling completely. Sprinkle with remaining nuts. Let the candy rest in a mini cupcake pan in the refrigerator or freezer for at least 30 minutes. Store the treat in the refrigerator for up to two weeks.

Peanut butter variant

This recipe uses a very simple chocolate filling that is very easy to prepare. To prepare this dessert you will need the following:

• one and a half cups of milk chocolate drops;
• ¾ cup semi-sweet chocolate chips;
• half a cup of peanut butter;
• 1 l. Art. uns alted butter, softened;
• a pinch of s alt;
• half a cup of powdered sugar.

Cooking Peanut Dessert

As many reviews say, the step-by-step recipe for stuffed sweets is very simple. Place a glass bowl over a saucepan of simmering water and melt the chocolate drops and chips together. Stir frequently to keep the chocolate from getting too hot. After melting, leave at room temperature.

Meanwhile, combine the peanut butter and butter in a medium bowl. Add s alt and powdered sugar and continue to mix until smooth. Refrigerate to allow mixture to cool slightly.

Arrange mini muffin cups with paper cups inside on a trayor disgusting. Fill a plastic bag with about half of the melted chocolate and snip off the tip, being careful not to make a hole too big and let the chocolate run out. Squeeze about a teaspoon of chocolate into the bottom of each mold, then set the plastic bag aside. Use a brush to spread the chocolate mass on the sides of the paper cups all the way to the top, in an even layer. If you don't mind the candy filling being visible, you can skip this step. Place the filled mold tray in the freezer for 5 minutes.

Once the chocolate has set, fill each with about a teaspoon of peanut butter. Add more of the chocolate mass to the plastic bag and then pour a thick layer of chocolate over each candy on top of the filling. Using a brush, try to smooth the surface of the products. Let them rest in a mini cupcake pan in the refrigerator or freezer for at least thirty minutes.

Almond Coconut Candies

How to make chocolate candies with filling so that the taste is original? To do this, you can use an interesting filler. For example, mix coconut and almonds. To make this delicacy you will need:

• 2 cups milk chocolate drops;
• a glass of semi-sweet confectionery chocolate chips;
• one and a half liters. Art. melted butter;
• one and a half cups of sweetened coconut flakes;
• 3 l. Art. corn syrup;
• ¾ cup icing sugar;
• 30 whole friedalmonds.

Cooking almond-coconut treat

In a double boiler or heatproof bowl over a saucepan of simmering water, melt the chocolate drops and chocolate chips. Stir frequently to blend them without overheating.

Meanwhile, beat butter, coconut flakes, corn syrup and powdered sugar in a medium bowl. If you want a smoother, less clumpy candy filling, don't be afraid to use a food processor. Put the prepared mass in the refrigerator to cool slightly.

Spread mini muffin cups around the tray with paper cups inside. Fill a plastic bag with about half of the melted chocolate and snip off the tip, being careful not to cut a hole too big. Pour a teaspoon of the chocolate mass into each mold. Take a sushi stick or a small brush and spread the chocolate on the sides, up to about half the height of the paper cups. After that, place the mold tray in the freezer for approximately five minutes.

When the chocolate is firm, put a teaspoon of the filling into each blank, twisting it into a ball with your hands. After cooling, the coconut mass should become elastic, so you will not have any problems.

Add the rest of the chocolate mass to the plastic bag, then pour it over the top of each candy. Using a brush, smooth the surface of the products. Place one toasted almond on top of each candy, lightlypressing with fingers. Let the finished dessert stand in the mini cupcake pans in the freezer for at least thirty minutes.

Option in ice molds

The ice cube mold is perfect for making sweets. Nowadays, many of these trays are made of silicone and are strong enough to withstand being extruded into finished products. As a filler, you can use whatever you want: caramel, chocolate ganache, candied fruit, frozen berries, jam, and so on. For example, for chocolates with raspberry filling, the ingredients will be as follows:

• a glass of dark or milk chocolate, chopped;
• a glass of confectionery chocolate chips;
• a glass of frozen raspberries;
• half a cup of mini marshmallows.

How to make candies in ice molds?

Start by melting the chocolate using one of the recipes above. Pour the resulting mass into an ice cube tray, filling each section by about one third. Then carefully tilt the mold and let the chocolate spread around the edges. Don't worry if the tray gets a little dirty. You can always use a small spatula to wipe off any excess. Let this blank freeze in the freezer, and then fill it with the filling. Place 1-2 mini marshmallows in each section of the tray, then fill almost to the brim with frozen raspberries. Then pour the remaining melted chocolate on top, filling the mold, and put it back in the freezer. Oncethe items will become hard, you can pull them straight out of the tray and decorate. This can be done with drops or trickles of melted white chocolate.

White chocolate variant in ice molds

Some don't like dark or milk chocolate. Of course, you can try to replace it with white in all recipes, but sometimes the result will not be quite expected. The fact is that many fillings for candy canes are designed specifically for combination with cocoa powder. Therefore, there is a special option for lovers of white chocolate. It will require the following:

• 2 cups white chocolate, chunks;
• glass of white confectionery chocolate chips;
• a glass of crumbled waffles;
• 2 cups of peanut butter;
• a pinch of s alt.

How to make white chocolate dessert

Microwave the bowl of chopped white chocolate and confectionery chips. Heat on high power for 45 seconds. Remove and stir, then heat for another thirty seconds. If the ingredients do not melt, continue to heat them for 20 seconds, stirring in between. Once the mass becomes liquid and homogeneous, pour it into an ice mold and apply to the walls of each section. Place in the freezer.

Slightly heat the peanut butter, mix it with the waffle crumbs and s alt. Let the mixture cool slightly and then spread it into a white chocolate shell. Pour in the remaining chocolate mixture, smooth the surface and then place in the freezer.