Christmas Food & Drink

Homemade Chocolate Coins

December 24, 2015
Christmas 2015 - The Project Lifestyle

Ingredients (Makes 16-20)

  • 300 g white, milk or dark (70%) chocolate
  • Optional: edible gold or silver glitter

Flavouring ideas:

  • honeycomb
  • dried cranberries and orange zest
  • freeze-dried raspberries
  • sea salt
  • honey and pistachios


  • Break the chocolate into pieces in a heatproof bowl and place the bowl in a pan half filled with boiling water on the hob.
  • Stir continuously until the chocolate has melted.
  • Pour or spoon the chocolate into the holes of a cupcake tray 5mm deep.
  • Finely chop your flavourings and sprinkle on the top of each chocolate coin.
  • Dip a clean paintbrush into your pot of edible glitter then hold over the chocolate coin and tap the end of the brush to shower the coins with a fine layer of glitter.
  • Place the tin in the fridge for at least 3 hours to allow the chocolate to set.
  • Remove from the fridge and bang the tray upside down on the worktop until the chocolate coins fall out.
  • Package as a gift or enjoy as a special Christmas treat!

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