Homemade Filled Chocolates | Fruit and Nut Chocolate Recipe

Homemade-filled chocolates are a quick and easy-to-make treat with only 4 ingredients in less than 30 minutes. The outer shell is made of chocolate and has a crunchy and flavorful filling. These fruit and nut chocolates are a delightful and fun treat to make with your loved ones for Valentine's Day, Easter, Christmas holidays, etc.

Recipe card

Homemade Filled Chocolates | Fruit and Nut Chocolate Recipe

Kushi

Homemade-filled chocolates are a quick and easy-to-make treat with only 4 ingredients in less than 30 minutes. The outer shell is made of chocolate and has a crunchy and flavorful filling. These fruit and nut chocolates are a delightful and fun treat to make with your loved ones for Valentine's Day, Easter, Christmas holidays, etc.

5 from 12 votes

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Resting Time 15 minutes mins

Course Dessert, sweets

Cuisine American

Servings 30 chocolates

Calories 59 kcal

Equipment

• ▢
  Chocolate silicone molds

Ingredients

  

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• ▢ 1 cup Chocolate chips semi-sweet, dark or bittersweet
• ▢ ¼ cup Chopped nuts I have used cashews and almonds
• ▢ 2 tablespoon raisins
• ▢ 2 tablespoon Honey

Instructions

 

Melt the chocolate

• You can melt the chocolate in a double boiler or the microwave.
• In a microwave-safe bowl, add chocolate chips and stir every 20 seconds until the chocolate is melted completely.
• To each cavity of silicone chocolate mold, based on size, add a teaspoon of melted chocolate and tap so that it spreads evenly.
• Keep this mold in the freezer for 5 minutes.

Roast the nuts

• Add chopped nuts like cashews and almonds in a non-stick pan and dry roast on medium-low flame until you get a nice aroma. (Toasted nuts enhance the flavor).
• Add these toasted nuts to a bowl along with raisins and honey, and mix well.

Fill the chocolate molds

• After 5 minutes, remove the chocolate mold from the freezer and fill each cavity with some fruit and nut mixture.
• Fill the rest of the mold with the remaining melted chocolate and tap it so that it evenly spreads.
• Keep this in the freezer for 15 to 20 minutes.
• Remove the chocolates from the mold and store them in an airtight container.

Notes

• Instead of cashews and almonds, you can use salted peanuts, hazelnuts, walnuts, pistachios, etc.
• Raisins can be substituted with dried cranberries.
• I have used Ghirardelli chocolate chips. Feel free to use any other similar good quality chocolate chips or compound for best results.
• You can store the chocolate in an airtight container and keep it in a cool place or refrigerate it.
• If you do not have a chocolate silicone mold, you can even use an ice cube tray to try this recipe.
• The number of chocolates will vary based on the size of the molds.

Nutrition

Calories: 59kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 0.5mgSodium: 1mgPotassium: 57mgFiber: 1gSugar: 5gVitamin A: 4IUVitamin C: 0.1mgCalcium: 6mgIron: 1mg

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Homemade chocolates with fruit and nuts

• If you have leftover chocolate chips, morsels, or compounds in your pantry, then try this simple recipe.
• Fruit and nut chocolate is one of the best combos, where the sweetness of the chocolate is combined with the crunchiness of the nuts and chewiness of the dried fruits.
• These no-bake bite-sized treats are perfect for kids during easter as gift boxes for Valentine's Day and Christmas.

Ingredients

Chocolate chips: I have used Ghirardelli bittersweet chocolate chips. Use any semi-sweet, dark, or white chocolate.

Dried fruits: You can use raisins, prunes, cranberries, etc.

Nuts: Add cashews, almonds, pistachios, walnuts, pecans, macadamia nuts, hazelnuts, peanuts, any combination of your choice, or only one nut.

Honey: sweeten and flavor chocolates naturally.

Check the recipe card for all ingredient measurements.

Step-by-step instructions

Melt the chocolate

• You can melt the chocolate in a double boiler or the microwave.
• In a microwave-safe bowl, add chocolate chips and stir every 20 seconds until the chocolate is melted completely.
• To each cavity of silicone chocolate mold, based on size, add a teaspoon of melted chocolate and tap so that it spreads evenly.
• Keep this mold in the freezer for 5 minutes.

Roast the nuts

• Add chopped nuts like cashews and almonds in a non-stick pan and dry roast on medium-low flame until you get a nice aroma. (Toasted nuts enhance the flavor).
• Add these toasted nuts to a bowl along with raisins and honey, and mix well.

Fill the chocolate molds

• After 5 minutes, remove the chocolate mold from the freezer and fill each cavity with some fruit and nut mixture.
• Fill the rest of the mold with the remaining melted chocolate and tap it so that it evenly spreads.
• Keep this in the freezer for 15 to 20 minutes. 
• Remove the chocolates from the mold and store them in an airtight container.

Tips

• Instead of cashews and almonds, you can use salted peanuts, hazelnuts, walnuts, pistachios, etc.
• Raisins can be substituted with dried cranberries.
• I have used Ghirardelli chocolate chips. Feel free to use any other similar good quality chocolate chips or compound for best results.
• You can store the chocolate in an airtight container and keep it in a cool place or refrigerate it.
• If you do not have a chocolate silicone mold, you can even use an ice cube tray to try this recipe.
• The number of chocolates will vary based on the size of the molds.

Variations

• My family loves these chocolates packed with roasted dried fruits and nuts. You can try different fillings from the list below. 
• Truffles or caramel-filled chocolate: You can fill the chocolates with soft caramel. It was a total hit during the Christmas holidays. 
• Instead of dried fruits, you can even add fruit preserves or jam. 
• You can even make chocolates filled with liquors for Valentine's Day or date night. 
• A simple chocolate ganache infused with orange and coffee can be used as a filling. 
• Add orange peel or candied fruits or citrusy sweetness. 

More chocolate recipes to try

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Note: We originally posted this fruit and nut chocolate recipe in Jan 2016. It has now been modified in Jan 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.