Christmas Chocolates are fun and festive! Super easy to make they are perfect for gift giving, sweet treats and Christmas parties! Homemade Christmas Chocolates can be fuss free and straight forward. Using 2 techniques allows us to deliver a diverse looking plate of Christmas yum.
Recipes like my Cranberry Chocolates and Rocky Road Chocolate combine nuts and chocolate for all things yum.
My Christmas Rocky Road fulfills festive no bake needs and the Sugar Coated Peanuts are an addictive snack!
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❤ Recipe Highlights
I have summarised all of the reasons why I think you will come to love this recipe in the points below:
- Not only is this recipe quick and seriously easy, the chocolates are insanely delicious!
- Using only 4 basic ingredients, we combine them to make a quick sweet treat, that needs only time in the fridge to set.
- Taste and texture: the combination of ingredients is set to bring a variety of textures all with their own unique taste to the chocolates.
- Melting the chocolate in the microwave does not require a thermometer, stove top or oven!
- Whether you want to whip this up for gift giving or make it for dessert on the Christmas table, I have taken it back to basics to share this recipe with you.
🥗 Ingredients
The photo below is to show you everything you need to make the recipe. For exact measurements and detailed instructions refer to the printable recipe card.
As you can see, the recipe calls for:
- Milk chocolate: I recommend using cooking chocolate. My preference is melts, but you can use chocolate chips, bits or a block broken into pieces.
- Dried cranberries: these are available all year round in the cooking section of the supermarket, near the sultanas and raisins.
- Spearmint leaves: these bring both pops of colour and flavour to our homemade chocolates. I use kitchen scissors and chop each leaf into 4 pieces. There is a delightful taste when biting into the chocolates with the spearmint flavour coming through!
- Roasted peanuts: unsalted roasted peanuts are the best to use for the recipe as we don't need or want the salty taste in the chocolates. You can use kitchen scissors to roughly chop these into pieces or use the version called 'crushed nuts' which are also peanuts but really small pieces which takes the work out of you chopping them up. For your info, I don't chop them, but use whole or peanut halves.
Tasty Tip: you will be able to purchase the ingredients needed to make the chocolates from your local store. Be it Walmart, Safeway, Aldi, Tesco, Woolies or Coles. I also have a kitchen wares store at my local shops, so purchased the chocolate moulds (also spelt chocolate molds) from there. If you don't have a kitchen supplies store, I recommend looking online as there are plenty out there! Another alternative is to use silicon ice cube trays 😉.
🍳 Instructions
Here are the step by step instructions to make the recipe. We start by combining the filling ingredients. You will need a medium sized bowl.
- Add the chocolate fillings to a mixing bowl (Photo 1)
- Stir to combine (Photo 2)
- Spoon the nut mixture into the moulds (Photo 3)
- Melt the chocolate (Photo 4)
👩🍳 How to Make Christmas Chocolates
To make the chocolates, start by combining the peanuts, chopped cranberries and chopped spearmint leaves in a mixing bowl. Use a spoon to stir and combine them. Then use 2 teaspoons to spoon the mixture into 1 of the chocolate moulds, filling 1 dome at a time.
Next add the chocolate melts to a heatproof jug. Place it in the microwave and heat for 1 minute. Use an oven mit to remove and stir, then microwave for another minute. Again remove and stir, then microwave for 1 additional minute. The total time for the chocolate is 3 minutes in the microwave.
Then pour the melted chocolate over the top of the fillings, into the chocolate molds. Once that is done, you can transfer the chocolates to the fridge.
Tasty Tip: the silicon mould is flexible and curvy. If you place it onto a chopping board for support, you can then hold this in one hand and use your other hand to open the fridge. Otherwise you have 1 hand at each end of the mould and no hands to open the fridge.
- Pour melted chocolate over the fillings (Photo 5)
- For technique 2 add the remaining fillings to the melted chocolate (Photo 6)
- Stir to combine (Photo 7)
- Spoon into chocolate molds (Photo 8)
See my tasty tip above after technique 1 regarding supporting the chocolate mould when placing it into the fridge.
🍽 Serving Suggestions
To serve the chocolates, you simply need to push them out of the mould and break off any excess chocolate bits. Use can use a knife for this process if you like. The excess chocolate is the bit that sits on the perimeter of the individual dome which will form a tail to the half round shape of the individual chocolates.
They will pop out easily and it will only take 2 minutes to remove all of the chocolates from the moulds.
Using both techniques results in 2 different looking chocolates, which makes them perfect for gift giving. You can place them in plastic chocolate boxes and decorate with ribbons or Christmas wrapping paper.
👍 How to Guide
How to Store
Store the chocolates in an air tight container in the fridge. They will last for 2 weeks as a minimum.
😉 Substitutions and Variations
Here are my sub ins and outs that you can consider as you make the recipe.
- You can use chopped red licorice pieces in place of the dried cranberries if you wish.
- Try using pistachios instead of the roasted peanuts.
- You could use chopped apricots, sultanas or raisins as options other than the dried cranberries.
- Whilst I am using dark chocolate, you could use milk chocolate or white chocolate as alternatives.
- For something completely different use caramilk chocolate if you want to try it.
🛎 Tasty Tips
Here are my top tips and tricks that you might like to read through before you make the recipe:
- Try and use a chocolate mould with the same dimensions as the ones I am using (4cm which is approximately 1.5 inches).
- There is no need to spray or grease the chocolate moulds if using silicon ones.
- The chocolates will be able to be easily popped out (push from the dome side) once they are set.
- Use a knife and chopping board if you wish to trim any excess tail bits of set chocolate from the dome shape.
🤓 Frequently Asked Questions
What is the best Christmas chocolate?
Brand name chocolates such as Cadbury, Lindt, Darrell Lea, Ferrer Rocher and M and M's are all popular chocolates sold widely. Stores like Walmart, Big W, Target, Tesco, Aldi and Woolies or Coles all have speciality chocolates commonly sold over the Christmas period.
How long do homemade filled chocolates last?
Different recipes will have differing results. This recipe sees the chocolates last for a minimum of 2 weeks when stored in the fridge.
How do you fill chocolate molds?
To fill chocolate molds you can either add the fillings and pour the chocolate over the top or combined the fillings with the melted chocolate and then spoon the combined mixture into the mold. Both of these techniques are detailed in the instructions steps above.
What is the best chocolate to melt for molds?
Cooking chocolate not eating chocolate is the best to use for homemade chocolates that you are using molds for. You can use chocolate melts, chips, bits or a block broken into pieces.
😍 More Easy Chocolate Recipes
If festive baking is your jam then here are some more recipes to inspire you and your Christmas spirit!
- Microwave Chocolate Fudge
- Marshmallow Chocolates
- Malteser Fudge
- Microwave Marshmallow Fudge
- Malteser Truffles
- Snickers Fudge
- Mars Bar Cookies
I also have all of my chocolate recipes and fudge recipes in their own categories so you can check them out and no bake away as you please! ❤
Adrianne xx
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📖 Recipe
Christmas Chocolates
Equipment
- 1 Kitchen scissors to chop the dried cranberries and spearmint leaves, or use a knife and chopping board
- 2 Teaspoons to spoon the filling into the moulds
- 2 Silicon chocolate molds measuring 4cm or 1.5 inches, 15 domes per mold
- 1 Mixing bowl to combine the fillings
- 1 Soup Spoon to stir together the fillings
- 1 Heatproof jug to melt the chocolate
- 1 Oven Mit the handle of the heatproof jug gets hot
- 1 Chopstick handy to stir the melted chocolate
Ingredients
- 300 grams/ 11 oz dark chocolate Note 1
- ½ cup dried cranberries Note 2
- ½ cup spearmint leaves roughly chopped, Note 3
- ½ cup peanuts roasted, unsalted, can chop if desired
Instructions
Technique 1
- Combine: add peanuts, chopped cranberries and chopped spearmint leaves to a medium sized mixing bowl. Use a soup spoon to stir and combine.
- Fillings: use a teaspoon to spoon the combined chocolate fillings into the chocolate mould.
- Chocolate: add the chocolate to a heatproof microwave safe jug. Microwave for 1 minute, then remove and stir (handle will be hot). Microwave for an additional minute, remove and stir, then microwave for 1 more minute (total time: 3 minutes).
- Melted chocolate: working one dome at a time, pour the melted chocolate into the mould till it reaches the surface. Don't worry if a little excess flows out onto the flat part of the mould. You can cut this off once the chocolates are set.
- Set: carefully pick up the filled chocolate mould with 1 hand either side and place into the fridge (either open it 1st or get someone to open it for you) for a minimum of 1 hour. Note 4
- Serve and enjoy: once the chocolates are set, remove from the fridge, place mould on chopping board and push from the back to pop the chocolates out. Repeat for remaining chocolates.
Technique 2
- Fillings: add the combined rocky road fillings to the melted chocolate and stir to mix in together.
- Moulds: use 2 teaspoons to spoon the combined wet Christmas chocolate mixture into the chocolate mould. Repeat to fill each dome.
- Set: carefully pick up the filled chocolate mould with 1 hand either side and place into the fridge (either open it 1st or get someone to open it for you) for a minimum of 1 hour.
- Serve and enjoy: once the chocolates are set, remove from the fridge, place mould on chopping board and push from the back to pop the chocolates out. Repeat for remaining chocolates.
Technique 2
Notes
- Note 1 - Chocolate: You can use chocolate melts, chocolate bits or a block of cooking chocolate broken into pieces. Ensure you measure it using kitchen scales or purchase exact quantity ie 300 grams which is approximately 11 ounces.
- Note 2 - Dried cranberries: you will be able to get these from almost all local grocery stores, be it Walmart, Safeway, Tesco, Aldi, Woolies or Coles. We need to use kitchen scissors (or a knife and chopping board) to roughly chop them up.
- Note 3 - Spearmint leaves: This is a lolly/candy that is commonly sold in Australia. It is a green spearmint flavoured sugar coasted chewy candy. I use kitchen scissors and cut each leaf into 4 small pieces.
- Note 4 - Mould info fridge: the silicon mould is flexible and curvy. If you place it onto a chopping board for support, you can then hold this in one hand and use your other hand to open the fridge. Otherwise you have 1 hand at each end of the mould and no hands to open the fridge. You can open it before putting the mould into the fridge or ask someone in the house to open it for you also.
- Note - Melting the chocolate: some recipes that talk about melting chocolate, will say microwave the chocolate in 30 second increments. However, I have tried this and let me tell you nothing happens after 30 seconds!!! So I microwave for 1 minute, remove (use an oven mit as the handle is hot) and stir, microwave for 1 minute, remove and stir, then return to the microwave for 1 final minute and stir after that time. It works perfectly!
Nutrition
Tara says
Beautiful looking chocolate. I like seeing both techniques.
Adrianne says
Thank-you Tara! That is great to hear.