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Chocolate Tray

Ingredients

Little Beads Buttons

  • 50 gram milk chocolate
  • Little Beads
  • Round bottom chocolate mold

Nutella Cream Chocolates

  • 100 g dark chocolate or semisweet or bittersweet

Filling For Nutella Cream Chocolates

  • 700 g soft curd cottage cheese either homemade or store bought
  • 1 envelope vanilla sugar at No Frills or Safeway
  • a couple drops of lemon oil
  • 10 g gelatin bloomed in 50 g water heat in microwave for 10 seconds
  • 5 tbsp icing sugar

Double Chocolate Cranberry

  • Dried cranberries as many as you'd like to make
  • 100 g dark chocolate or milk chocolate
  • 100 g white chocolate chips

Dark Chocolate With Lemon Creme

  • 100 g dark chocolate
  • From the previous creamy filling base take about 1-2 tbsp and add a pinch or two grated lemon rind and mix

Chestnut Filled

  • 100 g white chocolate chips
  • Enough of chestnut puree

Instructions

Little Beads Buttons

  • Melt chocolate in microwave, at 30 seconds intervals, stirring each time
  • Place little beads on mold's cavities and pour melted chocolate covering the beads
  • Chill until harden and unmold

Nutella Cream Chocolates

  • Beat everything for filling in a mixer until creamy then chill in the fridge for half hour before using
  • Mix 2-3 tbsp of filling (reserve the rest for other pastries/cakes/chocolates/breads/sweets) with generous 1-2 tbsp Nutella until combined
  • Melt dark chocolate and fill up mold, tap upside down, chill in freezer for 5 minutes
  • Fill up cavities with Nutella mixture and pour melted chocolate
  • Chill until harden.

Double Chocolate Cranberry

  • Melt dark chocolate and dip dried cranberries. Place on parchment paper and chill to harden (or room temperature is fine as well)
  • Melt chocolate chips and fill mold cavities, turn upside down and tap, chill in freezer for 5 minutes
  • Drop a cranberry into each cavity and pour chocolate chips covering it
  • Chill in freezer for 15 minutes

Dark Chocolate With Lemon Creme

  • Melt dark chocolate, fill up mold, tap upside down and chill in the freezer for 5 minutes
  • Fill up cavities with filling and pour more chocolate on top
  • Chill in the freezer for 15 minutes

Chestnut Filled

  • Melt chocolate chips and fill up mold, tap upside down and freeze for 5 minutes
  • Fill up cavities with chestnut puree and pour melted chocolate on top, freeze for 15 minutes