Chocolate Covered Chocolates

[Photographs and original illustrations: Cakespy]

Let's get one thing straight. There is nothing necessary about coating your Valentine's Day chocolates with more chocolate. But oh, does it ever taste good.

The process is really quite simple: melt some chocolate, dip your chocolates in it, and then let them set until solid. You can create a lovely visual by choosing a chocolate coating that complements the chocolates you're dipping: dip dark chocolates in white chocolate for a pretty finish, or coat milk chocolates in dark chocolate for a lovely flavor and visual contrast.

Chocolate Covered Chocolates

About This Recipe

Yield:makes 16-20 chocolates
Active time:20 minutes
Total time:2 hours
Special equipment:Double boiler or large microwave-safe bowl; parchment paper
This recipe appears in: Cakespy: Chocolate Covered Chocolates


  • 1 cup chocolate morsels (dark, milk, or white)
  • 16-20 chocolate truffles


  1. 1

    Remove your truffles from their wrappers and have them at the ready. Lay out a sheet of parchment paper.

  2. 2

    In a double boiler, melt 1 cup chocolate morsels over low heat. You can also heat the chocolate in the microwave, in 20-second increments, until melted.

  3. 3

    Remove from heat.

  4. 4

    Dip a chocolate truffle into the melted chocolate, coating all over. Remove using a fork, tapping against the side of the bowl or pan to let excess chocolate drip off. Transfer to your waiting parchment paper. If desired, add sprinkles.

  5. 5

    Repeat with remaining truffles; once done, let the chocolate covered chocolates set for about an hour and a half, or until the coating has hardened.

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