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Step 1
Buy good quality cooking chocolate. Purchase blocks of chocolate or smaller packages of disks for melting. Choose clear plastic molds for beginners.
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Step 2
Set up a double boiler over simmering water so that the water is not touching the bottom of the upper pan. Measure about 1/2 cup of chocolate disks or chocolate grated from the block and place it in the double boiler. Stir constantly while the chocolate melts. Look for a shiny, smooth texture and uniform color.
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Step 3
Brush a thin layer of melted chocolate over the interior of each mold with a small pastry brush. Coat the mold evenly and thoroughly. Pop the mold into the freezer for 5 or 6 minutes.
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Step 4
Take the mold from the freezer. Brush on another thin coat of chocolate. Put the mold in the freezer again.
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Step 5
Remove the mold after 5 minutes or so and repeat the process. Continue brushing on one layer after another, freezing in between layers, until a solid shell is formed. Take advantage of the clear plastic mold and check the underside for weak or thin spots in the chocolate.
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Step 6
Fill the chocolate shells with cherry creme, mint creme, nuts or truffle filling. Use a small spoon and fill each mold to the brim with the melted chocolate. Place in the freezer overnight.
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Step 7
Remove the mold from the freezer. Invert the mold over a plate or cutting board and gently pop each finished chocolate from its space. Allow the candies to come to room temperature and serve.
