Homemade Filled Chocolates – 3 Ingredients

Ingredients

• 300 g Dark baking chocolate (Cut into pieces to facilitate melting)
• 250 g White baking chocolate (Cut into pieces)
• 250 g Unsalted roasted peanuts (To be reduced to powder or paste depending on desired texture)
• 250 g Petit Beurre biscuits (To be finely blended)
• 0.5 g Salt (A small pinch, to add to both mixtures)

Instructions

1. Prepare the biscuits and peanuts

   Blend the Petit Beurre biscuits until a fine powder is obtained. Divide the powder into two equal bowls. Blend the roasted peanuts until a paste or powder is achieved according to the desired texture, then divide equally into the two bowls.

   Time: PT5M

2. Melt the dark chocolate

   Place the dark chocolate pieces in the bain-marie bowl and heat over low heat until completely melted and smooth.

   Time: PT5M

3. Melt the white chocolate

   Repeat the same operation with the white chocolate in a second bain-marie bowl.

   Time: PT5M

4. Prepare the biscuit‑peanut mixtures

   In each bowl containing biscuits + peanuts, add a small pinch of salt then gradually incorporate the melted chocolate (about 120 g) until a homogeneous dough forms that holds when pressed between the fingers.

   Time: PT5M

5. Form the first chocolate layer in the molds

   Pour the melted dark chocolate into half of the cavities of the silicone mold, using a small spoon or brush, covering the walls and the bottom. Repeat with the white chocolate in the other half of the mold.

   Time: PT5M

6. Add the biscuit‑peanut mixture

   Fill each cavity already lined with chocolate with the biscuit‑peanut mixture bound to the opposite chocolate (black mixture in white shells, white mixture in black shells). Smooth with the back of a spoon.

   Time: PT5M

7. Cool the chocolates

   Place the mold in the freezer for about 10 minutes so the chocolate solidifies quickly.

   Time: PT10M

8. Unmold and store

   Carefully remove the chocolates from the mold, place them in an airtight box and keep them in the refrigerator. Let rest at room temperature for 30 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

141

Protein

2 g

Carbohydrates

12 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Dark baking chocolate: Couverture dark chocolate
• Instead of White baking chocolate: Couverture white chocolate
• Instead of Unsalted roasted peanuts: Roasted almonds, Hazelnuts
• Instead of Petit Beurre biscuits: Graham crackers, Digestives
• Instead of Salt: Sea salt

Equipment Needed

• Bain-marie (pot + heat‑proof bowl)
• Silicone spatula
• Silicone chocolate mold
• Blender or food processor
• Kitchen scale
• Teaspoon or small measuring spoon
• Freezer

Critical Steps — Do Not Skip

• Melt the chocolate in a bain‑marie without overheating.
• Obtain a filling paste that holds (adjust with chocolate or biscuits).
• Allow the chocolate to solidify in the freezer before unmolding.

Chef Tips from the Video

• Choose couverture chocolate (cocoa ≥ 55 %) for optimal shine.
• Lightly sprinkle fleur de sel on top before the final cooling to enhance flavor.
• For a visual effect, alternate the colors by filling each half of the mold with the opposite chocolate.

Troubleshooting

Storage

Refrigerator: Store in an airtight box 15‑20 days.

Freezer: Can be kept up to 2 months, well wrapped in cling film.

Room temperature: Consume within 2 hours after removal from the refrigerator.

Make-Ahead Tips

• Prepare both types of shells (black and white) the day before and keep them in the refrigerator before filling.
• The biscuit‑peanut mixture can be kept refrigerated for 1 day before use.