As we have multiple food allergies in our family (gluten, dairy & peanuts), it can be rather difficult at Easter trying to find chocolates to cater for everyone.
I add to my seasonal chocolate mold collection each year, as there are always different designs from the year before. I use the same design for each flavour I am making, so I then know which is which. I bought a fine food brush from a kitchen shop and only use it for chocolate making.
These soft centred chocolates are so simple to make. Take your time painting the chocolate mold to make sure there is a nice even coating. It’s also important not to overfill your chocolates with the filling. Please be patient and make sure your chocolates are set properly, otherwise when you try to remove them from the mold, they won’t come out without being damaged.
I love peppermint creams, especially encased in dark chocolate, but you can use whatever chocolate you prefer. These are extremely tasty and in my opinion they’re much nicer than anything you can buy from the shop.
Makes approximately 20 small chocolates, but this of course depends on the size of your mold.
126g (4.4 ounces or ¾ cup plus 2 tablespoons) sifted icing sugar (I use this brand)
1 tablespoon (15ml) coconut oil, light olive oil or vegetable oil (I use this brand)
1 tablespoon (15ml) dairy free milk of choice
A few drops of peppermint essence, to taste
Approximately 140g (4.9 ounces) dark chocolate (min 70%)
First make a start on the peppermint filling, mix the icing sugar together with the oil, milk and peppermint essence in a small bowl. The mixture will be quite thick. Next, place the bowl in the microwave and give a 15-20 second burst until it becomes warm, allow it to cool before using. I’ve found by gently heating the peppermint filling, it thickens up nicely when it cools.
You can either melt your chocolate the old fashioned way, or you can melt it in the microwave. I melt my chocolate by boiling some water in a small saucepan. Then, once the water has boiled, turn the gas off and place a glass bowl over the top. Add the chocolate to the bowl and stir frequently until melted. If you’re chocolate starts to thicken, gently reheat until it thins out again and once it’s thinned out enough, remove from heat.
When the chocolate has melted, use a teaspoon and place a small amount of melted chocolate in the mold. Use the brush and paint the chocolate evenly inside the mold making, sure not to leave any transparent patches.
Then tap on the bench to eliminate any air bubbles. Refrigerate until completely set which takes about 5-8 minutes.
When the chocolate is set, approximately ¾ fill the chocolate cases with the peppermint filling, but do not over fill. Use you finger to smooth over the surface.
Using a teaspoon pour a small amount of melted chocolate over the filling and then brush to seal it with the chocolate, making sure all the edges are covered. Tap on the bench again and place back in the refrigerator until completely set.
Once set, it’s simply a matter of gently popping them out of the mold and either foil wrapping them or storing them in an airtight container in the refrigerator.
Recipe by: The Gluten & Dairy Free Bakehouse