Directions

Chocolate Brittle

1. Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.

2. Crush the sweets (we blend it in a nutri-bullet for just a second or two - any longer and they'll just turn into a powder!).

3. Add crushed Werthers to the melted chocolate and spoon into the moulds.

4. Allow to set fully and then push the chocolate out of the moulds. Store in the cupboard, fridge or freezer.

Coconut Cream

1. Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.

2. Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.

3. Melt the coconut oil in the microwave and then mix in the desiccated coconut, coconut milk, vanilla extract and sweetener.

4. Spoon the mix into the moulds - if you have a steady hand, place the filling in the centre so that the chocolate gets pushed up the sides and encases the filling. Seal with melted chocolate on top.

5. Allow them to set fully and then push them out of the moulds. Store in the fridge or freezer.

Fruit Delight

1. Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.

2. Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.

3. Mix the jam and cream together in a small bowl.

4. Add the jam to the middle of the moulds - this should push the chocolate up the sides. Then seal with melted chocolate on top.

5. Allow them to set fully and then push them out of the moulds. Store in the fridge or freezer.

Fudge Core

1. Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.

2. Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.

3. Melt the almond / peanut butter and coconut oil / butter together and then stir in the essences & sweetener.

4. Pour this into the centre of the moulds, allowing the chocolate to get pushed up the sides, and seal with more melted chocolate on top.

5. Allow them to set fully and then push them out of the moulds. Store in the fridge or freezer.

Jellos

1. Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.

2. Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.

3. Make the jelly using the boiling & cold water.

4. Once the chocolate has almost set and the jelly has cooled, pour the jelly into the moulds.

5. When the jelly has set fully, seal with melted chocolate on top.

6. Allow them to set fully and then push them out of the moulds. Store in the fridge.

Peanut Butter Cup

1. Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.

2. Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.

3. Mix the peanut butter in the jar to combine any oil sat on top, then smooth it into the centre of the moulds to push the chocolate up the sides. Seal with more melted chocolate on top.

4. Allow them to set fully and then push them out of the moulds. Store in the cupboard, fridge or freezer.

Raspberry Juice

1. Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water. If needed, stir in a little sweetener.

2. Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.

3. Fill the moulds with berries (you may need to chop these up) and seal with melted chocolate on top.

4. Allow them to set fully and then push them out of the moulds. Store in the fridge or freezer.

Butterscotch Core

1. Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.

2. Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.

3. Make the butterscotch sauce as per the recipe and add it to the centre of your moulds, allowing it to push the chocolate up the sides.

4. Seal with melted chocolate on top.

5. Allow them to set fully and then push them out of the moulds. Store in the fridge or freezer.

White Chocolate Core

1. First, make your white chocolate filling. Add the milk, butter and cream to a saucepan and gently heat. Slowly bring the milk to the boil, stirring continuously. If it bubbles up, take the pan off the heat for a few seconds before returning.

2. After around 10-15 minutes, the mix will begin to thicken. At this point, turn off the heat and allow it to rest for 5 minutes (it may separate slightly - don't worry!).

3. In the mean time, melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.

4. Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.

5. Quickly beat the milk to combine any oil that has separated whilst cooling. Add this to the centre of your moulds and seal with melted chocolate on top.

6. Allow them to set fully and then push them out of the moulds. These need to be kept in the freezer.

Truffle Crunch (inspired by Ferrero Rocher)

1. Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.

2. Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.

3. Mix some melted chocolate and cream in a separate bowl.

4. Scoop a teaspoon of the chocolate & cream mix and wrap it around a hazelnut.

5. Add this to the chocolate mould, allowing it to push the melted chocolate up the sides.

6. Seal with melted chocolate and sprinkle chopped hazelnuts on top.