Only Recipes, by Alessandra Zecchini ©

I have already made these using hazelnut ( see recipe here ), once again you just need two ingredients: dark chocolate and pistachio or almond cream from   Italian Foodies . Step 1 Melt the chocolate at  bain Marie  and line the chocolate moulds (I used silicone moulds). For each mould you will probably need about 1 or 2 tsp of chocolate, let it run to cover the bottom and sides of the moulds and then place the mould in the fridge IMMEDIATELY so that the chocolate sets quickly (you don't want it to roll down the sides and just fill the bottom of the moulds). Use only half of the chocolate, leave the rest in the bowl and keep warm (so it won't solidify).  Step 2 After 15 or 20 remove the moulds from the fridge and fill with the nut paste, then cover with the remaining melted chocolate. Refrigerate. Step 3 Before serving remove from ridge, tip the chocolates out of the moulds and serve. Better to store in the fridge if it is a hot day...

I made these with my daughter, we used  Fresh As  freeze dried mandarins and blueberries, plus some dark chocolate (the darkest the better for me, and chose a non-dairy one for vegan chocolate). Just need to melt the chocolate and then half dip the mandarin slices. The freeze dried blueberries… sorry but you cannot see them… but we just added a few to the remaining chocolate (after we used all the mandarin slices) and then poured the mixture in chocolate molds. So easy, quick, and petty too! Photos and Recipes by Alessandra Zecchini  ©

Impress your guests with homemade chocolates! They are easy to make and You need only two ingredients to make these chocolates: some dark chocolate (your favourite, I like to use over 70% dark) and some Italian  hazelnut paste , I got mine in Auckland from  Italian Foodies . Step 1 Melt the chocolate at  bain Marie  and line the chocolate moulds (I used silicone moulds). For each mould you will probably need about 1 or 2 tsp of chocolate, let it run to cover the bottom and sides of the moulds and then place the mould in the fridge IMMEDIATELY so that the chocolate sets quickly (you don't want it to roll down the sides and just fill the bottom of the moulds). Use only half of the chocolate, leave the rest in the bowl and keep warm (so it won't solidify).  Step 2 After 15 or 20 remove the moulds from the fridge and fill with the hazelnut paste, then cover with the remaining melted chocolate. Refrigerate. Step 3 Before serving remov...