10 Filled Chocolates

You will need:

100g Chocolate (makes about 8 small filled chocolates or 6 big ones)

Moulds

To melt the chocolate:

1. Firstly, chop the chocolate into small pieces.

2. Then we will temper the chocolate using a cheats method with a microwave so you don't require a thermometer. Put your chopped chocolate into a microwavable bowl. Microwave your chocolate for 30 seconds and mix. Then only melt for additional 10 seconds at a time. Once the chocolate is mostly melted, keep stirring it until it melts completely (by keeping the amount of time heated down we can keep the chocolate under 30C which then allows it to temper and set - if you have a thermometer you can use it to make sure you don't go above 30C).

3. Using 60g of the chocolate, coat the moulds trying to keep the sides even, pop into the fridge for 10 mins to set

4. Then patch up where the sides are thin. Once you happy with the thickness then move on to the flavour you want to have in your chocolates.

For Mint creams:

You will need:

100g Fondant Icing

1tsp Hot water

1 to 2tsp Mint extract

1. Grate the fondant icing into a bowl, then add the hot water and mix until it is sticky

2. Then add the mint extract and mix until well combined

3. Add the cream to the chocolate shells

4. Then top with the remaining 40g chocolate and pop into the fridge for 10 mins to set.

For Brandy creams:

You will need:

100g Fondant Icing

1tsp Hot water

2tsp Brandy

1. Grate the fondant icing into a bowl, then add the hot water and mix until it is sticky

2. Then add the Brandy and mix until well combined

3. Add the cream to the chocolate shells

4. Then top with the remaining 40g chocolate and pop into the fridge for 10 mins to set.

For Rum creams:

You will need:

100g Fondant Icing

1tsp Hot water

2tsp Rum extract

1. Grate the fondant icing into a bowl, then add the hot water and mix until it is sticky

2. Then add the Rum and mix until well combined

3. Add the cream to the chocolate shells

4. Then top with the remaining 40g chocolate and pop into the fridge for 10 mins to set.

For Irish creams:

You will need:

100g Fondant Icing

1tsp Hot water

2tsp to 3tsp Irish Cream

1. Grate the fondant icing into a bowl, then add the hot water and mix until it is sticky

2. Then add the Irish Cream and mix until well combined

3. Add the cream to the chocolate shells

4. Then top with the remaining 40g chocolate and pop into the fridge for 10 mins to set.

For Gingerbread:

You will need:

100g Fondant Icing

1tbsp Hot water

2tsp Ground Ginger extract

1tsp Ground cinnamon

1. Grate the fondant icing into a bowl, then add the hot water and mix until it is sticky

2. Then add the ginger and cinnamon and mix until well combined

3. Add the cream to the chocolate shells

4. Then top with the remaining 40g chocolate and pop into the fridge for 10 mins to set.

For Chilli creams:

You will need:

100g Fondant Icing

1tbsp Hot water

0.5tsp Crushed Chilli's

1. Grate the fondant icing into a bowl, then add the hot water and mix until it is sticky

2. Then add the chillis and mix until well combined

3. Add the cream to the chocolate shells

4. Then top with the remaining 40g chocolate and pop into the fridge for 10 mins to set.

For Orange creams:

You will need:

100g Fondant Icing

1tsp Hot water

1 Orange

1. Grate the fondant icing into a bowl, then add the hot water and mix until it is sticky

2. Then add the zest of the orange and 2 tsp of the juice and mix until well combined

3. Add the cream to the chocolate shells

4. Then top with the remaining 40g chocolate and pop into the fridge for 10 mins to set.

For Cookies and cream:

You will need:

100g Fondant Icing

1tsp Hot water

2tsp Cream

30g Cookies (crushed)

1. Grate the fondant icing into a bowl, then add the hot water and mix until it is sticky

2. Then add the cream and crushed cookies and mix until well combined

3. Add the cream to the chocolate shells

4. Then top with the remaining 40g chocolate and pop into the fridge for 10 mins to set.

For Marshmallows:

You will need:

100g Marshmallows

2tsp water

1. Put 50g of marshmallows into a microwavable bowl and add 1tsp water, microwave this for 30 seconds and mix well. Repeat with the other 50g marshmallows and 1tsp water, I recommend doing this in batches as it can make a mess if you do too many at once.

2. Using vegetable oil to grease you hands, add this mix into the chocolate shells, it will be very sticky.

3. Then top with the remaining 40g chocolate and pop into the fridge for 10 mins to set.

For Marzipan:

You will need:

100g Marzipan

1. Simply add the marzipan to the chocolate shells

2. Then top with the remaining 40g chocolate and pop into the fridge for 10 mins to set.