These homemade filled chocolates are easy to make with just two ingredients, and make a perfect gift for someone special.
This is one of the easiest ways to make homemade boxed chocolates, like the kind you get in a sampler box around Valentine’s Day. All you need is the help of a standard mini muffin pan, a few mini cup liners, a handful of chocolate chips, and your favorite fillings.
This recipe makes 12 filled chocolates, and can be easily doubled or tripled to create an entire sampler box of yummy surprises.
How To Make Homemade Filled Chocolates
Place a single mini muffin cup liner into the muffin pan wells and set the pan aside. Then add the chocolate to a glass bowl or glass measuring cup and heat in the microwave until the chocolate is melted, smooth, and the consistency of a thick chocolatey syrup.
Add a teaspoon of the melted chocolate to each of the muffin liners, and gently press the back of the teaspoon into the chocolate to push it up the sides of the liner, so there is a slathering of chocolate halfway up each of the liners. This is an important step that will help enclose the filling in chocolate, and prevent it from leaking out when the paper liner is removed.
While the chocolate in the liners is still warm, drop ⅛ teaspoon of the jam, marmalade, or nut/seed butter into the very center of each cup to create the filling, being careful the filling does not touch the sides of the cup liners. If this happens, use a toothpick to gently push the filling back to the middle. It’s important to keep the filling cold, which will help keep it from spreading once it hits the warm chocolate.
The ⅛ teaspoon looks like such a small amount, but flavor-wise, it will make a big impact in the finished chocolates. My favorite fillings are raspberry jam or orange marmalade. I’ll sometimes even use mini chocolate chips or ganache as a filling. A caramel square, cut in half, with a tiny bit of sea salt is also one of my favorites.
Cover the filling with another teaspoon of the melted chocolate. Give the pan a little shake to distribute the chocolate around the filling and sides of the cups, and then allow the muffin pan to sit on the counter for about two hours for the chocolate to set. To speed things up, place the muffin pan into the refrigerator for 30 minutes.
Once the chocolate is firm again, place the filled cups into a pretty box to give as a gift, or on a tray as a special dessert. If any are left over, they’ll last in the fridge or on the counter, uncovered, up to three days.Print
- 1 cup chocolate chips, any kind
- 2 tsp. cold jam, marmalade, or nut/seed butter
- Using a mini muffin pan, place one mini cup liner each into 12 of the wells; set aside.
- In a microwave-safe medium bowl add chocolate chips. Microwave 1 minute. Remove bowl from microwave; stir chocolate. Repeat in increments of 30 seconds until chocolate is melted and smooth.
- Add 1 teaspoon of the melted chocolate into each of the 12 cup liners, pressing the back of the teaspoon into the chocolate to spread halfway up the liners.
- Place 1/8 teaspoon of the cold jam, marmalade, or nut/seed butter into the middle of each of the chocolate-filled wells to create the filling. Do not allow filling to touch the sides of the cup liners.
- Add 1 teaspoon of the melted chocolate into each cup liner to cover filling. Let stand 1-2 hours to set, or refrigerate 30 minutes.
- Remove cup liners before eating. Enjoy cold or at room temperature.
If filling touches sides of cup liners, use a toothpick to push it back into the middle.