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DIY Molded Chocolate Candies | Easter | Allergy Friendly | Vegan | Gluten Free

DIY Molded Chocolate Candies | Easter

Course Dessert
Cuisine American
Cook Time 2 minutes
Total Time 35 minutes
Author Food Allergy P.I.


  • 2 10 oz Bags of Chocolate Chips
  • 1 1/2 tsp Oil Vegetable, grapeseed or other


  1. Microwave Melting Instructions

    In a microwave safe bowl combine chocolate chips and oil. Melt at :30 second intervals, stirring well between each heating. Heat and stir until chocolate is completely melted and smooth. 

    Double Boiler Melting Instructions

    In a medium pot, add about 1-2" of water and bring to a light simmer. Place a heat safe bowl on top of the pot. Do not have bowl touching water (may need bigger/deeper pot if the water touches). The steam from the water will gently warm and melt the chocolate. Add chocolate and oil to the bowl. Continue water at a a light gentle simmer and stir chocolate and oil mixture occasionally until it is smooth and completely melted.  

    Molding Melted Chocolate

    Using a small spoon, gently and carefully fill each mold cavity. It is better to not fill it all the way, and leave even a millimeter or two empty space at the top, than to over fill so to avoid extra unwanted edges once you pop them from the molds. Gently tap the mold on the counter to release any bubbles and help the chocolate to settle. Set molds on a cookie sheet and place in refrigerator for about 15 minutes or until the chocolate is set. Remove from fridge once set, and pop turn the molds upside down and gently pop the chocolates from their molds. If molds seem to not be set after popping out the first candy, place molds in the freezer for about 10-15 minutes to speed up the process and set.