Assorted Chocolate Drops

As you all can see I have been on a cooking marathon today and my sweet tooth has been ravenous; you all get to be the recipients of all this deliciousness though so enjoy.  For this one, you are going to need a silicon chocolate mold unless you get inventive and use the mini muffin silicon trays I have.  So here you go, this is more of a guideline on how to do this because the flavors are up to you, in the picture below you will see all the different ones I did.

Tools you may Need:
Servings: 12

Prep Time: 10 Minutes
Cook/Cool Time: About 45 Minutes

So here is the picture of my half filled silicone chocolate molds, as you can see I made many different varieties, they are:

  • Chocolate Coconut Blueberry
  • Chocolate Coconut Almond Butter
  • Chocolate Coconut Cranberry
  • Chocolate Coconut
  • Chocolate Almond
  • Chocolate Macadamia Nut
  • Chocolate Almond Butter
  • Chocolate Almond Butter Blueberry
  • Chocolate Strawberry
  • Chocolate Pineapple


Assorted Chocolate Drops
Prep time
Cook time
Total time
Serves: 12
  1. Melt your chocolate in a pan over low heat or a double broiler (this is the preferred method, it will stop the chocolate from burning)
  2. Brush the insides of your mold with chocolate ensuring a even coating throughout
  3. Place in the refrigerator to set, this is to give you the outside of your chocolate
  4. Once solidified, pull your molds out and fill the cups with the fillings of your choice
  5. Melt more chocolate if needed and spoon over your filling ensure you fill them to the top. Shake your tray back and forth to make sure there are no air bubbles hiding
  6. Place them back in the refrigerator for 30-60 minutes
  7. Remove from the refrigerator and push the chocolate treats out of your silicon molds and enjoy, store in an airtight container
  8. Enjoy

  ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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  1. So I'm curious, what was your favorite? I haven't made chocolates in a while, though I did experiment with a little ghee spread on some 85%, and it tasted just like a caramel to my sugar-deprived palate, as weird as it sounds :)

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