How to Make Ice Cube Tray Maple Buttercream Chocolates
Maple and pecans go together perfectly. They are even better when coated in rich, dark chocolate. These ice cube tray chocolates are easy to make and so tasty. Set a few aside because they won’t last long.
The holidays and chocolates go together. Making your own is easier than you might think. These maple pecan buttercream-filled dark chocolates are an easy way to create a chocolate treat that is a bit more refined. The filling is smooth and creamy and super simple. Your friends and family will marvel at your skills.
- 1/4 cup unsalted butter
- zest of one large orange
- 3 tablespoons heavy cream
- 1 cup white chocolate
- 1 tablespoon maple extract
- 1/2 cup chopped pecans
- 2 cups dark chocolate
Melt butter in a small saucepan over medium heat. Add cream and cook just until cream bubbles. Pour hot mixture over white chocolate chips in a heat-proof bowl. Add maple extract and whisk until smooth. Refrigerate for at least one hour.
Fill ice cube trays with melted dark chocolate. Pour the excess back into bowl of melted chocolate. Place the tray in the freezer for at least 15 minutes.
Flatten pieces of the maple filling (about a teaspoon depending on the ice cube tray) and lay them flat on your palms. Add a few chopped pecan pieces to the center of each. Gather the sides and make a ball by rolling between your palms. Place a ball in each of the cavities. The filling should only fill about 3/4 of the cavity.
Pour melted chocolate over the filling to fill each of the cavities. Shake the tray gently to release air bubbles. Scrap the top of the tray with a bench scraper or rubber spatula. Freeze for at least one hour. Release the chocolates by tapping gently on the counter after allowing the chocolates to thaw for 5-10 minutes at room temperature. Dip and swirl the tops in slightly cooled melted chocolate for decoration.