What Can I Make With These Chocolate Moulds? Good Questions

Q: A friend recently got me a set of 6 mini chocolate moulds. Since I've never tried making chocolates, I'd like to use them for tiny, bite-sized cakes. However I can't come up with a recipe that wouldn't yield 40 tiny cakes!

Would you have any tips on how to use them? The moulds are so pretty it'd be a shame to let them collect dust in a drawer!

Sent by Adeline

Editor: Readers, any good ideas for Adeline's chocolate moulds? Any small-batch candy ideas, or smaller cakelets? We think that perhaps she should just halve a cupcake recipe. What do you think?

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(Image: via Amazon)

Comments (14)

Can you tell us what material the moulds are? The picture looks like it's plastic or silicone.

jello shots! these folks have tons of beautiful, grown up recipes http://jelly-shot-test-kitchen.blogspot.com/

The book _Small-Batch Baking_ has recipes that would probably work.

How about flavoured ice cubes?

Having recently vacationed at the beach, I'm seeing them as possible sand castle decoration molds. :)

Some obvious ideas: jello, panna cotta. If they're heat-safe, you can use them to "poach" eggs, too.

How about making one larger cake and using the rest of the batter to fill your cups? Or you could make a half-batch of regular-sized cupcakes as well as some teeny-tiny ones in your new cups! Just make the batter, fill as many tiny cups as you like, then pour the rest into a single layer pan or regular-sized cupcake tin. I often bake cupcakes in various sizes: you have to watch the tiny ones carefully because they cook through so swiftly, but that's the only challenge.

Don't forget that you can use them in bento boxes and other packed-up meals! Silicon cups are perfect for holding small quantities of sauces or dips, or for keeping small treats (a handful of nuts, a few chocolates, a tiny brownie) from getting jumbled in with the rest of the meal.

Check out this video for a whole bunch of amazing ways to use silicone molds. https://www.facebook.com/video/video.php?v=56783522379

The ones in the video are sheet molds, but you could do a lot of the same things with the ones you have.

I agree with Jelly Shots, the Jelly Shot Test Kitchen is amazing! Otherwise, I'd probably halve a recipe, and then store the extra batter in the fridge while each batch cooks. Extra time, but would be fun!