This easy DIY Christmas chocolate is made using creamy melted chocolate and cute Christmas candy molds. Ready in just 25 minutes! These can be made with white, milk, or dark chocolate and left plain or filled with almonds, cherries, or other nuts.
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Homemade Chocolate Christmas Candy is so easy to make! It's fun for kids to help with and they make a charming and thoughtful gift for teachers, bus drivers, coaches, the postman, garbage collectors, and secret Santa parties.
The kids will get a certain joy out of passing their chocolate gifts to the cherished adults in their lives, just like mine do!
So make creating homemade candy a part of your holiday tradition year after year. It'll give them a memory to pass on to their own families one day.
It requires only a few ingredients, silicone holiday candy molds and just 5 minutes of your time to create a lifetime of cozy memories!
What You Need
- Chocolate: milk chocolate, white chocolate, or dark chocolate.
- Holiday Silicone Molds: I use silicone molds from Holiday Helpers. You can find them on Amazon, or stores like Bed Bath and Beyond, Christmas Tree Shops, etc.
How To Melt Chocolate
Heating 1 cup of chocolate chips requires microwaving it between 1 and 2 minutes on high, depending on your microwave and the kind of chocolate. It needs to reach 130 degrees Fahrenheit to be ready to pour into the molds.
It only takes a few seconds to go from a perfectly pourable chocolate to a burnt one. You'll know the chocolate is burnt when it hardens in pockets. It's important to work slowly while heating it and being careful not to overheat it.
STEP 1: Put the chocolate chips in a measuring glass and heat for 30 seconds. Stir, then heat for another 30 seconds. Stir again.
STEP 2: If it's not fully melted after 1 minute, continue to heat in 10 second increments, stirring and checking the temperature in between.
Chocolate Melting Times
Dark chocolate: ~60 seconds (1 minute)
White chocolate: ~90 seconds
Milk chocolate: ~120 seconds (2 minutes)
Step-By-Step Directions
First, melt your choice of chocolate following the steps and timing outlined above.
Next, pour or scoop the melted chocolate into the molds with a spoon. Once all are filled, scrape the excess chocolate off. This will level out the back of the chocolate. Gently tap the filled mold on the counter to get rid of any air bubbles.
Keep in mind that pouring the chocolate into the molds can be a bit messy. It's inevitable no matter how much you try to prevent it, especially if you're doing this with kids. Wear an apron!
Last, let cool in the fridge for at least 20 minutes. To remove the chocolate from the molds, gently twist the mold back and forth like you would when trying to loosen ice cube trays. Gently pop out each candy and enjoy!
Variations
You can get pretty creative and add a variety of fruit and nuts to your chocolate Christmas candy. Crush, chop or keep whole the below additions and add to your chocolate once it's melted or into the candy molds themselves.
MILK CHOCOLATE ADD INS
- Pretzels
- Almonds
- Peanuts
- Cherries (add 1 cherry to each mold after the chocolate)
- Coconut shreds
DARK CHOCOLATE ADD INS
- Sea salt
- Almonds
- Hazelnuts
- Cherries
- Espresso beans
WHITE CHOCOLATE ADD INS
- Sea salt
- Dried cranberries
- Hazelnuts
- Macadamia nuts
- Pretzels
DIY Chocolate Making Tips
It will take about 2 minutes to fully melt milk chocolate, 90 seconds to melt white chocolate, and 60 seconds to melt dark chocolate.
Store chocolate candies in a room slightly cooler than room temperature in an airtight container or in the refrigerator for up to 10 days.
If the chocolate burns while melting, it will need to be discarded and new chocolate used.
Recipe
Homemade Chocolate Christmas Candy
Ingredients
- 1 cup chocolate chips milk, white, or dark
Instructions
- Put the chocolate chips in a measuring glass and heat for 30 seconds. Stir, then heat for another 30 seconds. Stir again.
- If it's not fully melted after 1 minute, continue to heat in 10 second increments, stirring and checking the temperature in between until it reaches 130°F.
- Pour or scoop the melted chocolate into the molds with a spoon. Once all are filled, scrape the excess chocolate off. Gently tap the filled mold on the counter to get rid of any air bubbles.
- Let cool in the fridge for at least 20 minutes. To remove the chocolate from the molds, gently twist the mold back and forth like you would when trying to loosen ice cube trays. Gently pop out each candy
Notes
Nutrition
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Colleen
These little chocolates are adorable!