homemade chocolates

These homemade chocolate covered apricots and hazelnuts are a deliciously healthy indulgence. These easy 3-ingredient treats are perfect for a quick and healthy make-ahead snack. And they&#039;re vegan friendly too!

Chocolate Covered Apricots and Hazelnuts - 3 Ingredients!

3.5 oz dark chocolate

hazelnuts

apricots (or prunes)

Start by melting the chocolate either on the stove, or microwaving it on medium power for 1-2 minutes. Meanwhile, stuff the dried apricots with the hazelnuts.

Dip the apricots in the chocolate one by one and leave to set in the fridge for around 30 minutes on a sheet or parchment paper.

This decadent homemade Chocolate Truffle Recipe is an easy no-bake dessert option that comes together with just 5 ingredients. These rich and fudgy truffles can be covered in your favorite toppings and a smooth chocolate coating to finish them off!

Chocolate Truffles

(339 grams) milk

(157 milliliters) heavy whipping cream

espresso powder coffee (optional)

sea salt

vanilla extract

Toppings (sprinkles, cocoa powder, chopped nuts, etc.)

chocolate wafers (such as Ghirardelli)

Place the chocolate, salt and espresso powder in a heat-proof bowl. Set aside.

Heat the cream in the microwave at 50% power for 60-90 seconds until hot, but not boiling. Pour over the chocolate and allow to sit for at least 5 minutes, untouched.

Stir the chocolate and cream until the chocolate is completely melted and smooth. Then, stir in the vanilla extract. Allow the mixture to cool for 15 minutes, then refrigerate for 1-2 hours (or overnight) until the chocolate is firm.

Remove the chocolate from the fridge and let it sit for 20-30 minutes at room temperature, until you can easily scoop the chocolate without it breaking apart. Use a small cookie scoop or spoon to make balls of chocolate. Place on a cookie sheet lined with parchment paper or a silicone baking mat.

Roll the balls of chocolate between your hands until a round, smooth ball is formed. Then roll in toppings, if desired.

To Add a Chocolate Coating

In a microwave-safe bowl, melt the chocolate wafers at 50% power in 30 second intervals; stir after each interval and continue until the chocolate is melted. Reduce microwave time as needed so the chocolate does not burn. Use a fork to dip the truffle in the chocolate, covering it completely. Tap the fork on the side of the bowl to remove excess chocolate. Allow the chocolate to set.

To Add a Chocolate Drizzle

Wait until the chocolate has fully set, then apply the drizzle. Fill a small piping bag or Ziploc bag with 2-3 tablespoons of melted chocolate and cut off the tip/corner of the bag. Drizzle and allow to set.

Rich dark chocolate is paired with nutty, fruity flavors for decadent homemade chocolates that take minutes to put together!

Fruit and Nut Homemade Chocolates

chocolate

walnuts

pecans

dried cranberries (or dried fruit of choice)

pumpkin seeds

tbsp diced candied ginger

Toast nuts in 350°F oven for 5 minutes. Set aside. Chop the dried fruit and candied ginger into small chunks, set aside.

Melt the chocolate to a microwave-safe measuring cup. Microwave at half-power for 1 minute, then stir. Microwave again at 15 second intervals, stir until melted and no lumps.

Spray small silicon ice cube trays with non stick baking spray.

Divide melted chocolate in the ice cube trays. Top with dried fruit and nuts. Refrigerate 2 hours to set chocolate.

Carefully pop out of trays and store in air tight container. Keep at room temp or in refrigerator for longer.

Homemade Chocolate Truffles are creamy and made extra delicious with a little Chocolate Liqueur added! They will be gone in no time!

Homemade Chocolate Truffles

unsalted butter (softened)

chocolate liqueur

butter (softened)

In a medium to large bowl add the cream, butter and chopped chocolate, place the bowl over a small pot of boiling water (make sure the water doesn&#x27;t touch the bottom of the bowl) heat on low/medium heat and stir until smooth. Remove the bowl from the pot and heat and let it cool to room temperature, then add the Chocolate Liqueur and stir to combine.

Cover the bowl with plastic wrap and refrigerate for at least one to two hours or until firm. Using a small ice cream scoop or a teaspoon, form into small balls (golfball size or a bit smaller).Place on a parchment paper lined cookie sheet and refrigerate 30 minutes.

FOR THE TRUFFLES

Melt the chocolate and the butter, stir until smooth, let cool to room temperature but still easy to stir. Using a fork, dip the chocolate balls in the melted chocolate place back on the parchment paper lined cookie sheet and immediately sprinkle with some chopped nuts or coconut (or your choice of topping).

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Top 4 homemade chocolates recipes from across the web

The most viewed homemade chocolates recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Covered Apricots and Haze...

Chocolate Truffles

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Homemade Chocolate Truffles

The most viewed homemade chocolates recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine