Homemade Chocolate Bites Recipe

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Spring is here and that means that Mother’s Day is just around the corner.

It’s a day full of waves of emotion for me, as I’m sure for lots of families. I spent many years struggling through being desperate for babies, through years of IVF sobbing on those lonely Mothering Sundays. Now my tiny two are here, there’s still a lot of tears on that special day, tears of total gratitude and joy that eventually, and quite unbelievably, I did become a Mum.

mothers-day-chocolates-1 low res

Of course, I’m grateful for my own Mum too and now I realise how lovely it is to receive something home made on that day. For me, I hope it’ll be a crazy piece of hand print craft, that even though I can’t quite tell what it is, of course I shall love and display with pride. For my Mum, I’ll be making these chocolate bites. They are really easy to put together (and fun to do with children too) but it’s still a chance to take a moment to hand make something for her. (I’m not sure how much my Mum would appreciate my hand print crafts these days!)

So whether you are a mother, you wish you were a mother, you have a mother or you will one day be a mother, I hope you have a restful and peaceful Mothering Sunday, full of beautiful spring blooms, family and chocolate of course!


200g Good quality white chocolate, broken into chunksmothers-day-chocolates-2 low res

50g (or thereabouts) Dried fruit pieces or nuts

Note: You will also need a silicone ice cube tray, I use a pretty heart shaped one from Ikea. These are cheap and super useful for making these types of chocolates.



  1. Put the chocolate into a small bowl over a saucepan of boiling water. Keep the temperature low. (This is super important with white chocolate as it can ‘seize’ and go lumpy if melted too quickly.)
  2. Whilst the chocolate is melting, wash and dry the ice cube mould thoroughly. Then put three or four pieces of dried fruit or nuts into the bottom of each ice cube hole. This will depend on the size of your ice cube trays, but don’t fill them more than half full with fillings, you need plenty of space for chocolate too!
  3. Stir the chocolate until smooth and melted and then spoon into the ice cube trays on top of the fillings.
  4. Gently lift the tray and tap against the work surface a few times to release any air bubbles.
  5. Top up with a little more chocolate if you have any left and if the tapping has made space in the ice cube holes.
  6. Scrape the top of the ice cube tray with a palette knife if you have one (or the back of a normal knife) to remove all excess.
  7. Put in the fridge until set (about 3 hours) or overnight.
  8. Pop out of the moulds, trying not to touch them too much as you do.


Love this blog post? Find lots more on Sarah’s website TamingTwins.com

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