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Chocolate Candies

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Chocolate Candies

Easy, no-bake chocolates for all seasons.
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Prep Time 5 minutes
Cook Time 5 minutes
Course Dessert
Cuisine American
Servings 24
Calories 64 kcal

Equipment

Ingredients
  

  • 8 oz dark baking chocolate
  • 4 tbs unsalted butter
  • sprinkles and toppings see note

Instructions
 

  • Melt chocolate and butter in a double boiler set on medium-low heat stirring constantly.
  • Remove from heat before the chocolate is fully melted and continue to stir until smooth.
  • Spoon into the silicone mold.
  • Add candy sprinkles, dried fruit, nuts, etc. while the chocolate is still warm.
  • Transfer mold to the refrigerator until chocolate is set.
  • Remove from mold.

Notes

Darcy’s Details:

Have all your sprinkles ready to add to the chocolate while it is still warm, so they stick.
If you are using edible metallic paint or dust, add it to the mold first, then pour the warm chocolate over the color.
Besides candy sprinkles, try: Dried fruits, nuts, toasted coconut, chilies, in any combination. It’s only limited to your imagination.
Place in gift bags or use as decorative garnishes on cakes, pastries, or ice cream sundaes.
 
Keyword Chocolate

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