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These Ice Cube Tray Chocolates Are the Ultimate DIY Truffles Treats

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Who needs expensive store bought chocolates when it is THIS easy to make them yourself at home? Not only is it easy to make these yummy chocolates with inexpensive and easy-to-find ingredients, you can customize them exactly to your preferences.

Fill them with nuts and caramel, marshmallow, peanut butter, nougat, chocolate ganache, or whatever you like. They're so easy to make, I couldn't believe it! They literally only take a few minutes to prepare! The hardest part is waiting for them to cool in the freezer!

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Ingredients:

  • 2 1/2 cups milk, or dark chocolate, chips
  • 2 1/2 tbsp coconut oil
  • 2 tbsp chunky peanut butter
  • 6 soft caramel chews
  • 2 tbsp chopped, salted, roasted peanuts
  • 2 large marshmallows, cut in half and sides trimmed
  • Cooking spray
  • Pastry brush
  • Ice cube tray

Directions:

Place the chocolate chips and coconut oil in a microwave safe measuring cup or bowl. Microwave the chocolate in 30 second intervals until melted (stir between each interval) should take about 90 seconds depending on your microwave.

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Spray the ice cube tray lightly with cooking spray, and use the pastry brush to coat all sides up to the top of the tray. Also, use the brush to remove any excess cooking spray so there is not a pool in the bottom of the trays.

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Fill the ice cube tray about ⅓ full with your choice of chocolate. Allow the chocolate to sit in the ice cube tray for 2-3 minutes. Tilt the trays and rotate to make sure that the melted chocolate coats all of the sides of the tray. Put your chocolate shells in the freezer for 1-2 minutes until the chocolate has thickened.

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Fill the chocolates with soft caramel chews and chopped peanuts, or cherries and coconut. Try to make sure that the filling stays in the center and does not touch the sides of the tray too much or the chocolates may stick in those spots when they are unmolded.

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Pour the melted chocolate over the filling until it is covered by a layer of chocolate. Tap the ice cube tray on the table to allow the air bubbles to escape and the chocolate to settle.

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Place the trays on a flat surface in the freezer for about an hour until the chocolate has hardened. Remove the trays from the freezer and allow to temper for about 5-10 minutes.

Unmold the chocolates by lightly twisting the ice cube tray as if you were trying to release ice. Turn the tray upside down over a sheet tray lined with wax paper or parchment paper to catch the chocolates. You may need to lightly tap the bottom of the tray to coax the chocolates to release or you may need to twist the ice cube tray a few more times.

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