So, the Mounds candies I made for the Easter Feaster turned out pretty well. Now I’m thinking of other delicious possibilities. For instance, I still have some of those chocolate melts and I also have raspberry preserves. Or, I have marshmallows. Or dark chocolate powder that can be turned into syrup. Oh man. I’m going to make it now! Screw the paper! I’ve got seven pages written, I can stop here and focus on my true love– chocolate truffles.
And now I’m a candy mold convert. You want to know how easy the candy was to make?
- Melt the chocolate- you want to be careful with it so it doesn’t get burned. I just followed the directions on the bag.
- Pour a little bit into the molds and use a paintbrush to bring up the chocolate on the sides.
- Let it chill in the fridge (5 minutes! That’s it!)
- Pour in the filling
- Top off with chocolate and let it chill again.
The only problem I had with the molds is that sometimes the chocolate doesn’t bond with the top and then they fall apart. I think it happened because the first layer chilled too quickly. But the others seem fine, so we’ll see if more practice solves the problem.