Chocolate Gems are very easy to make, but they do need time if you want your homemade chocolates to turn out perfect. They’re worth the wait though! We are going to show you a simple, step-by-step method that will get you a batch of delicious chocolate gems.
A homemade chocolate gem is a delicious treat, it looks stunning and as you know they are very easy to make. Making chocolate gems at home is an easy task if you follow these steps.
Chocolate gems are the most delicious treat you can make for yourself and others. Whether you’re looking for a quick on-the-go breakfast option or want to make your children a sweet treat — this is the perfect recipe for you.
Use a good quality chocolate.
If your chocolate is a bit grainy or sweeter than you like, add a little cream. If it’s a bit bitter, add some sugar. The exact amount depends on the starting quality of your chocolate and your own taste buds.
Use a double boiler to melt the chocolate. A double boiler is just two pots that nest inside each other (you can find them at most kitchen stores). Fill the bottom pot with water and bring it to a boil, then turn the heat down to low. Put the chocolate in the top pot and place it on top of the lower pot. The chocolate should be heated by the steam from boiling water, but never touch the water itself. If you don’t have a double boiler, you can put some water in a saucepan and heat it over low heat instead (but keep an eye on it so that it doesn’t boil away).
Stirring constantly will help melt the chocolate evenly without burning it. Stir with a wooden spoon or spatula so that you can feel when all of the lumps are gone. Make sure not to scrape along the bottom of the pot, since this can burn bits of chocolate onto the bottom.
Chop or break the chocolate into small pieces.
Chop or break the chocolate into small pieces.
In a small saucepan, melt the chocolate and butter over low heat, stirring occasionally. When the mixture is smooth, remove it from the heat and let it cool to room temperature.
Whisk together the confectioners’ sugar and cocoa in a small bowl. Stir in the chocolate mixture until it is well blended.
Shape the truffles into 1-inch balls and roll each one in your choice of coating. Place on wax paper to set. If the truffles are not firm enough to shape after 30 minutes, refrigerate briefly until they are easier to shape.
Store in an airtight container for up to two weeks at room temperature or for up to one month in the refrigerator.
Choose your moulds.
Chocolate gems are an easy and quick way to make your cakes, cupcakes or desserts look like a million bucks! And the best thing is that you can make them at home. You won’t need any fancy gadgets for this recipe: all you need are chocolate, a saucepan and some plastic moulds.
Choose your moulds.
You can find these in any baking shop: just make sure they are made of plastic or silicone so you can easily release the chocolates from the mould once set. We used a diamond shaped mould, but there are many other shapes available.
Melt the chocolate.
Chocolate is notoriously finicky when it comes to melting — you can’t get it too hot or it will burn and seize up. The best way to melt chocolate is over a double boiler (a heatproof bowl resting on top of a pot with boiling water). This way the steam in the pot below gently heats up the bowl and melts the chocolate without scorching it. If you don’t have a double boiler, use a small saucepan filled with water over low heat instead.
Fill the moulds to just below the top.
Fill the moulds to just below the top. Tap and press the chocolate into each mould, making sure it fills into all the corners. Wipe away any excess chocolate from the surface of the mould with a spatula or palette knife.
Leave to set at room temperature for five minutes until firm.
Turn out and fill with an almond, hazelnut or other nut, or leave plain.
To make different flavours of chocolate gems, add a row of cocoa nibs or a strip of freeze-dried fruit (such as raspberry or strawberry) to each mould before setting.
You can also swap in white chocolate if you prefer – use 1kg (2lb 3oz) white chocolate, broken into pieces and melted in a bowl over simmering water in the same way, but add 2 tbsp vegetable oil too.
Tap the mould on your worktop to release any air bubbles.
Chocolate gems are a great way to use up leftover chocolate and they look very pretty – and are delicious. Just be sure to use good quality chocolate as the flavour really comes through.
Melt the chocolate over a double boiler or in the microwave, stirring occasionally until melted and smooth. Pour the melted chocolate into a piping bag with a small, plain nozzle.
Tap the mould on your worktop to release any air bubbles and place in the fridge for about 10 minutes. Remove from the fridge and let the chocolate set at room temperature for about an hour before removing from the moulds.
Scrape off any excess chocolate from the top.
To make the chocolate gems, start by chopping your chocolate into small pieces. Place them in a small bowl and set it over a saucepan of simmering water. Stir occasionally as the chocolate melts.
Scrape off any excess chocolate from the top.
Use a piping bag to pipe the chocolate into each gem mould tray cavity. If you don’t have a piping bag, use a spoon to fill each cavity 3/4 full with chocolate.
Refrigerate for 5 minutes to set. Then remove from fridge and fill the remaining space in each cavity with more melted chocolate.
Refrigerate for another 10 minutes to set before removing from trays.
Place in the fridge and leave to set.
1. Melt the chocolate in a heatproof bowl over a pan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Place 100g white chocolate in a separate bowl and follow steps 2-4.
2. Add food colouring to the dark chocolate and leave to cool for 5 minutes.
3. Using a teaspoon, spoon the chocolate into each mould – it doesn’t need to be too full as you want smooth edges when you take them out of the moulds.
4. Tap the mould gently on your work surface to level the chocolate and pop any air bubbles that may have formed, then leave to set at room temperature for 30 minutes. Refrigerate for 2 hours until completely set.
5. Break up the remaining chunks of dark chocolate and melt in a heatproof bowl over a pan of simmering water (make sure the bottom of the bowl doesn’t touch the water).
6. Remove from heat and leave to cool for 5 minutes, then dip a fork into the melted chocolate and drizzle it over each gem – don’t worry if you make a mess at this stage as once it’s frozen it won’t be noticeable! Leave to set at room temperature for 30 minutes before refrigerating again until completely
Remove from the mould, using a palette knife if necessary.
1. Melt your chocolate in a bowl over a pan of simmering water and allow to cool slightly
2. Now is the time to add any extras to your chocolate gems like chopped nuts or dried fruit
3. Get your mold ready by putting it on a tray or board and place the gems into the fridge for 5 minutes to set
4. Now pour in your melted chocolate and pop into the fridge for 30 minutes until completely set
5. Carefully remove from the mold and enjoy!