Chocolate Cream Candy is a sweet treat that Mom and I always made around Easter. The chocolate center is smooth and creamy with a rich chocolate flavor. Coating the chocolate centers with milk, dark or white chocolate completes the candy. You can color white chocolate using food coloring so that you have different colored candies. The different colors will look pretty in an Easter basket. We use a paste type food coloring instead of the liquid food colors. It is best to use a food coloring that is not water based because chocolate and water don't mix well.
In the past, Mom and I made lots of different chocolate candies to fill Easter baskets for family and friends. Some of the Easter baskets were made of chocolate, too. I have several boxes of candy molds, so we had lots of different molds to use. Some of the molds are for molded filled candies. Coat the molds with melted chocolate instead of filling with chocolate. Once the chocolate is set, put the creamy center inside the mold then top it with more melted chocolate.
When Mom and I first started making chocolate candies, we used an electric skillet as a "double-boiler". We placed the electric skillet in the center of the kitchen table surrounded by bags of chocolate, candy molds, various food colors and utensils. We slow boiled water in the skillet and put the chocolate in glass containers in the slow boiling water. A double-boiler is a slow way to melt chocolate.
Years later, my parents purchased a microwave. Using a microwave to melt the chocolate is faster and easier than a double-boiler. Chocolate can burn easier in the microwave than when using a double-boiler. If you use a microwave, melt the chocolate in short intervals, around 30-second intervals, to reduce the risk of burning the chocolate. Stir the chocolate between each interval and shorten the intervals as the chocolate melts. Stop microwaving the chocolate before it is all melted to reduce the risk of the chocolate burning. I use Merckens Dark Chocolate, Milk Chocolate and White Chocolate. It comes in small disk shapes. When the disks have melted to about the size of nickles, I stop using the microwave and stir the chocolate to complete the melting.
Chocolate will become gritty when it starts to burn. Don't use gritty, or burnt, chocolate. It will ruin your candy. The grittiness won't go away when the chocolate sets up. Burnt chocolate will be dark brown or black in color, gritty and might form a clump.
Instead of using a candy mold, I dipped the Chocolate Cream Candy centers in melted chocolate. First, shape the chocolate centers into one-inch balls, then use a spoon to dip each center in the melted chocolate. Then, place each candy on wax paper to harden. To harden the chocolate faster, place the wax paper on a cookie sheet and place the cookie sheet in the refrigerator.
If you prefer, you can use candy molds. This center will work well with bite size pieces or larger Easter egg molds.
Chocolate Cream Candy is made from Instant Mix Dry Candy Fondant. Years ago, when Mom and I made candy, there was two different stores that we could shop at for supplies. Those stores are no longer in business. I don't know of any stores close to me that sell the supplies I use, so I order my supplies online.
Instant Mix Dry Candy Fondant doesn't require any butter or cream so the candy doesn't have to be refrigerated, which is a plus.
This recipe makes about 22 one-inch balls of candy centers. I like that it makes a small quantity. The recipe can be doubled or tripled if you want to make lots of candy.
I hope you enjoy the Chocolate Cream Candy!
Chocolate Cream Candy
- 1 cup Instant Mix Dry Candy Fondant
- 4-6 teaspoons cold water
- 3/4 cup melted bittersweet chocolate divided
- Knead water and Instant Mix Dry Candy Fondant until a creamy mixture is formed.
- Mix 3 tablespoons of melted chocolate with the instant mix dry fondant mix, one tablespoon at a time, until thoroughly combined.
- Form into bite-sized balls then dip in more melted chocolate. You can use this chocolate cream center in candy molds, too.
Last updated on August 15th, 2019