So, I have my chocolate molds right out of the refrigerator. They're nice and firm and ready to be filled. I'm going to go on ahead and with a piping bag. You can choose any filling you like, whether it's store-bought or caramel.
I'm using Nutella. You can make your own ganache and fill it up. I'm going to take my piping bag and fill up my molds until they are three-quarters of the way full. So as I am filling the mold, you can see I'm holding my piping bag really firm. And at the end, I don't want to lift up and have a big Hershey kiss shape to it.
So I'm giving my wrist a little bit of a twist and that almost acts like a little palette knife. I'm keeping my piping bag from creating that Hershey kiss shape as best as I can. The reason we don't want to overfill these molds is because we'll be topping them off with another layer of dark chocolate. So this way it's fully encased.
If I were to try and overfill, I would have kind of big domes of chocolate. You don't want to under fill, either, because that way you would have a really thick, crunchy layer of chocolate on the bottom of your truffle. So, just about three-quarters of the way.
We're ready to go. So I'm going to give it a little bit of a tap on the table. This will help smooth out any extra little nipply things kind of sticking up. Just a little bit more of my tempered dark chocolate right over the top.
So, I've drizzled in my dark chocolate. I'm going to hit it a little bit and with my offset spatula, just smooth it over the tops. That is going to cover up my filling. Make sure you fill them all the way. If you need to add any extra chocolate, this is a good time to do it.
OK. Now, with a bench scraper, kind of scrape off any excess. So, that is it. All I have left are my little heart shapes. I'm going to pop this back into the fridge for about 10 minutes, let it firm up, and pop these chocolates out of the mold.
So, my chocolate truffles have been in the fridge for about five or 10 minutes until, you can see, they are nice and firm. All I'm going to do is kind of move back and forth on the mold and loosen things up a little bit. Then we pray.
And then we flip them over and hope they all come out, which they did. These are beautiful. You can see how kind of shiny and glossy they are.
If any don't come out, just give it a little extra hit. Or, if you really have trouble, pop it back into the fridge for another couple of minutes and they should release on their own. There we go.
They are all out. That's it! You can see, how many we made just by using one mold. You can like, have enough for an entire dinner party. So, if you want to, you can put them in these really cute candy cups or you can serve them just as they are. Give them as gifts, put them in a box. They are really delicious, really cute. That is how you use chocolate molds.