Chocolate Buttons
Make your own luxury chocolate buttons at home! This is a great activity to make with kids, and it is a tasty gift to give to someone too. The thing I like best about this is it can be a great way for kids to enjoy lots of different 'sprinkles' in a fun way- you may be surprised what they give a go once they have added it to a chocolate button! Hands on time is very small too- the bulk of the time is spent them setting in the fridge too so this is a very quick recipe to whip up!
Makes: Lots!
Prep: 20 Mins
Refrigerating Time: 2hrs
Ready In: 2hrs 30 Mins Minimum
- 350-400g chocolate- I use 200g milk chocolate and 200g white chocolate
Suggested 'Sprinkles'
- Sesame Seeds
- Shredded coconut
- Dried Cranberries
- Goji berries
- Pistachios
- Pecans
- Pretzels
- Place your sprinkles/toppings into bowls- ensure to break up/finely chop any bigger pieces (e.g. pretzels and dried cranberries) and whole nuts.
- Melt the chocolate- you can do this by placing it in a large bowl and heating it over a pan of boiling water (don't let the water touch the base of the bowl), or you could alternatively melt it in the microwave by heating it in small bursts.
- Line a couple of baking sheets with baking parchment. Spoon small circles of chocolate onto the paper and top with a variety of 'sprinkles'. Repeat until all the chocolate and toppings have gone.
- Refrigerate the trays of chocolate until set (minimum 2 hours).
- Place into an airtight container and keep chilled until needed- these should keep for 3-5 days- some toppings like the pretzels may go soft if left too long.
Method
- Place your sprinkles/toppings into bowls- ensure to break up/finely chop any bigger pieces (e.g. pretzels and dried cranberries) and whole nuts.
- Melt the chocolate- you can do this by placing it in a large bowl and heating it over a pan of boiling water (don't let the water touch the base of the bowl), or you could alternatively melt it in the microwave by heating it in small bursts.
- Line a couple of baking sheets with baking parchment. Spoon small circles of chocolate onto the paper and top with a variety of 'sprinkles'. Repeat until all the chocolate and toppings have gone.
- Refrigerate the trays of chocolate until set (minimum 2 hours).
- Place into an airtight container and keep chilled until needed- these should keep for 3-5 days- some toppings like the pretzels may go soft if left too long.
Ingredients
- 350-400g chocolate- I use 200g milk chocolate and 200g white chocolate
Suggested 'Sprinkles'
- Sesame Seeds
- Shredded coconut
- Dried Cranberries
- Goji berries
- Pistachios
- Pecans
- Pretzels
Additional Information
When you consider your 'sprinkles' try to add a few contrasting colours to make it look nice and bright on the chocolate.
You Might Also Like...
Try this twist on the traditional Bread and Butter Pudding- the perfect accompaniment to a Sunday Roast!
This is a classic no-bake recipe to make with kids. Definitely not on the low-sugar side though!
Bake a batch of these low-sugar muffins to get in the festive spirit!
