Simple, but cute Hello Kitty Chocolates: Make them for someone else or just for yourself.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 180 grams of Dark or Milk Chocolate
  • ¼ Batch of Nutella Whipped Cream
  • Optional: Silver Food Colouring, powder
  • Optional: Gold Food Colouring, powder

Tools

What you'll need

  • Hello Kitty Mould by SiliconeZone
  • Heat Proof Bowl
  • Silicone Spatula
  • Scissors
  • 1 Cutting Board, A4 Size
  • Baking Paper
  • 2 (Disposable) Piping Bag or a Spoon
  • Optional: Small Boiling Pot*

*Only necessary if you choose to melt the chocolate au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Method

I do NOT temper my chocolate in this recipe, if you prefer to temper your chocolate you could use the method described in this recipe or search online for other methods.

Microwave Method

  1. Cover a cutting board with baking paper or acetate and tape this down at the back of the cutting board.
  2. Break your dark chocolate into small pieces, place it into the heat proof bowl.
  3. Heat this in the microwave for short intervals of time and stir gently in between, until the dark chocolate has completely melted.
  4. Put the chocolate in a piping bag and cut off a small corner.
  5. Pour or pipe it into your chocolate mould. 
  6. Fill the mould completely, tap it to release any air bubbles, and let it sit like this for a brief moment.
  7. Let the excess chocolate drip out on top of a cutting board or plate, covered in baking paper. NOTE: You could also let it drip back into your heat proof bowl, if it’s bigger than your mould.
  8. Neaten up the edges of the chocolates.
  9. Place the mould into your refrigerator to set the chocolate. If you tempered your chocolate you can let it set at room temperature, but it’ll take longer.
  10. Once the chocolate has set fill it with whatever filling you’d like. NOTE: I filled mine with ¼ recipe of Nutella whipped cream. I made the full recipe but froze the remaining ¾ of it.
  11. Close up the chocolates by piping or pouring some of the leftover chocolate over the filling. 
  12. Place in the fridge to set the chocolate. Once set unmould the chocolates and decorate if you want. NOTE: I used edible silver and gold powder and brushed it onto the chocolates to decorate. But you could also use sprinkles or other edible decorations and attach them with some melted chocolate.

Au Bain-Marie Method

  1. Cover a cutting board with baking paper or acetate and tape this down at the back of the cutting board.
  2. Break your chocolate into small pieces, place it into the heat proof bowl.
  3. Place the heat proof bowl on top of a boiling pot* that has a layer of water in it, on the stove and let the dark chocolate melt. Stir gently occasionally until the dark chocolate has completely melted.
  4. Put the chocolate in a piping bag and cut off a small corner.
  5. Pour or pipe it into your chocolate mould. 
  6. Fill the mould completely, tap it to release any air bubbles, and let it sit like this for a brief moment.
  7. Let the excess chocolate drip out on top of a cutting board or plate, covered in baking paper. NOTE: You could also let it drip back into your heat proof bowl, if it’s bigger than your mould.
  8. Neaten up the edges of the chocolates.
  9. Place the mould into your refrigerator to set the chocolate. If you tempered your chocolate you can let it set at room temperature, but it’ll take longer.
  10. Once the chocolate has set fill it with whatever filling you’d like. NOTE: I filled mine with ¼ recipe of Nutella whipped cream. I made the full recipe but froze the remaining ¾ of it.
  11. Close up the chocolates by piping or pouring some of the leftover chocolate over the filling. 
  12. Place in the fridge to set the chocolate. Once set unmould the chocolates and decorate if you want. NOTE: I used edible silver and gold powder and brushed it onto the chocolates to decorate. But you could also use sprinkles or other edible decorations and attach them with some melted chocolate.

*Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

If you’re looking for a nice way to present them, why not make an edible gift box? Find my recipe for a pocky or box here.

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