Homemade Chocolates

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These came into existence as a result of leftover cake scraps.
Since making them for the first time a couple of years ago, I have added different flavors, nuts and dried fruits to give these home made chocolates a different look and taste. Our family loved them so much that now I don’t even wait until I get a pile of cake scraps,  I just bake the cake and then crumble it up to make these chocolates.
They’re very easy to make and versatile. You can make them virtually with anything you like. Over the years I have used different kinds of nuts, both whole and chopped. I have used dried fruits, fresh fruits. I have dipped them in melted chocolate, rolled them in shaved chocolate, cocoa, chopped nuts and even drizzled chocolate over them. But my late time favorite is the combination of whole, roasted hazelnuts and dark chocolate.
Since I have never measured the amount of ingredients used in these, I’ll give a more detailed description of how I made them.

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Any kind of cake scraps
Chopped/whole Nuts of your choice
Dried fruits of your choice (dried cherries, cranberries, plums, pears, mango etc.)
Liquor/Rum or any kind of alcohol of your choice (optional)

For the ganache:

Dark Chocolate
Heavy whipping cream

For dipping:
Good Quality Dark Chocolate



In a medium saucer bring whip cream to boil.
Take it off the stove and throw in the chopped dark chocolate in proportions 1:1

Crumble the cake scraps either by hand or pulse it in a blender until you get fine crumbs.
Transfer the cake crumbs to a medium size bowl.
Add chopped nuts, dried fruits and the flavoring of your choice and mix it together thoroughly.
Add the ganache little by little, just to get your “dough” moist enough to keep the ingredients together. If you use too much nuts then your dough will fall apart very easily so you will need to use a little bit more ganache to keep them together.
Refrigerate the dough, until pliable.
Take it out of the refrigerator and form small balls with an ice cream scoop and then roll them between the palms of your hands to give them the form of a ball.

Put the balls in the freezer and let them harden up. About 1-2 hours.

Melt tempered dark chocolate.
Dip each candy-ball in the chocolate with a fork.

Lightly tap the fork with the chocolate ball on its end against the side of the container, to let the excess chocolate drip off.

Set the dipped chocolates on a parchment paper and let the chocolate set. That will happen fairly quickly, as your dough was already very cold to start with.

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