How to Make Molded Chocolate Candies

Chocolate in heart shaped mold
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  • 01 of 14

    Gather Your Ingredients

    Molded Chocolate Candies ingredients
    Elizabeth LaBau

    This tutorial will show you how to make any molded chocolates in general, and heart of gold truffles in particular. Once you know how to make molded chocolates, you can use this method to fill molded chocolates with all sorts of different fillings, like caramel, soft fondant, or marshmallows.

    Begin By Gathering Your Ingredients. You Will Need

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  • 02 of 14

    Heat the Cream

    Heating cream
    Elizabeth LaBau

    First, prepare the ganache filling. Place the chopped bittersweet chocolate in a medium bowl, and set aside. Pour the heavy cream into a small saucepan over medium heat, and bring it to a simmer.

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  • 03 of 14

    Pour the Hot Cream Over the Chocolate

    Pouring cream over chocolate
    Elizabeth LaBau

    Once the cream is near boiling, pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate.

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  • 04 of 14

    Whisk the Cream and Chocolate Together

    Whisking Cream and Chocolate Together
    Elizabeth LaBau

    Gently whisk the cream and chocolate together until they're a smooth, homogeneous mixture. Add the vanilla extract and stir to blend. Press a piece of cling wrap to the top of the ganache and let it sit at room temperature to cool. It is ready to use when it is no longer warm at all, but still fairly fluid.

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  • 05 of 14

    Fill the Mold With Chocolate

    Molded Chocolate Candies
    Elizabeth LaBau

    While you wait for the ganache to cool, prepare the molds. If you have only one mold, you will have to repeat this process multiple times until all of your candies are formed. If you have multiple molds, you can do this all in one batch. Melt the candy coating, or take the tempered chocolate, and spoon some into each cavity in the mold, so that the cavities are entirely filled.

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  • 06 of 14

    Pour Excess Chocolate From the Molds

    Chocolate Candies in heart mold
    Elizabeth LaBau

    Wait about a minute, then flip the mold upside down over a piece of waxed paper or parchment paper. The excess chocolate will drip down onto the paper. Swirl it slightly to encourage the chocolate to drip down. The chocolate on the paper can later be scraped off and re-melted to be used again.

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  • 07 of 14

    Scrape Chocolate From the Top of the Mold

    Scraping chocolate from chocolate mold
    Elizabeth LaBau

    Take a chef's knife, an offset spatula, or a bench scraper, and run it across the top of the mold, removing any excess chocolate from the top. This will make your finished truffles neater.

    Let the chocolate mold harden at room temperature, or if your ganache is ready to use immediately, place the mold in the refrigerator to quickly set it for about 10 minutes.

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  • 08 of 14

    Fill the Molds With Ganache

    Filling chocolate with ganache
    Elizabeth LaBau

    Once set, spoon or pipe the ganache into your molds, filling each cavity 3/4 full. Tap the molds on the counter to release any air bubbles. Refrigerate the molds to firm up the ganache, for about 30 to 45 minutes. It needs to be firm enough so that when you put warm melted chocolate on top of it, it will hold its shape and not melt into the chocolate.

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  • 09 of 14

    Cover the Ganache With More Chocolate

    Molded Chocolate Candies with ganache and chocolate on top
    Elizabeth LaBau

    Once the ganache is chilled and firm, re-melt the coating or re-temper the chocolate and spoon some melted chocolate on top of each cavity, spreading it to the edges so the ganache is completely sealed in.

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  • 10 of 14

    Scrape Chocolate From the Top of the Molds

    Scraping chocolate from top of chocolates in candy mold
    Elizabeth LaBau

    Scrape off the excess again with your knife or bench scraper, until the chocolate layer is completely flat with the top of the mold.

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  • 11 of 14

    Release the Chocolates From the Mold

    Releasing chocolates from mold
    Elizabeth LaBau

    Allow the chocolates to completely set at room temperature or in the refrigerator, then turn the mold upside-down and gently tap them out of the mold. If necessary, take a sharp paring knife to trim off any jagged edges or excess chocolate.

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  • 12 of 14

    Your Molded Chocolates Are Complete

    Molded Chocolate Candies finished
    Elizabeth LaBau

    At this point, your molded chocolates are finished. Store them in an airtight container in the refrigerator for up to a week, but for best taste and texture, bring them to room temperature before serving. If you want to paint them gold, continue on to the next step.

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  • 13 of 14

    Paint the Chocolates With Luster Dust

    Painting chocolates with luster dust
    Elizabeth LaBau

    Take a small, clean paintbrush that has only been used for food, and dip it in the gold luster dust. Brush the dust over the entire surface of the chocolate, until it is shiny and covered in gold. Be sure that there is no condensation or other liquid on the surface of the chocolates. Continue until all of the truffles are gold.

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  • 14 of 14

    Your Gold Truffles Are Finished

    Gold painted heart truffles
    Elizabeth LaBau

    Your gold truffles are now finished! From this point on, be very careful when you handle these truffles​ since the gold dust will wipe off if you touch it. Use a small spatula or knife to lift them if you need to move them, and don't stack them on top of each other or the gold coating will show marks and scuffs. These truffles can be stored in an airtight container in the refrigerator for up to a week. For best taste and texture, bring them to room temperature before serving.