I served shimmering chocolate medallions last year for Christmas, and they were so popular I have made them again. They are pretty little things when placed on a nibbling tray beside spiced nuts and frosted cranberries, and make perfect sweet snacks in-between the never-ending feasts. I used shimmering almonds, raspberry flakes, gold shimmer dust and icing snowflakes to decorate mine, but you can pretty much use whatever you wish.
Christmas medallions are quick, easy and perfect for last minute sweet treats for your guests, or as gifts for friends. They can be made at the very last moment and take just 20 minutes to set or three days ahead if kept refrigerated and in an air tight container. If you’re really busy with turkey, tinsel and tidings, you can always leave these easy treats to the children to make, who would have a great deal of fun decorating them and licking up the chocolate remnants.
You could even create a ‘decorate your own medallions’ table, where people would mix and match their favourite toppings! The size, shape, type of chocolate and toppings are all upto you, and there are so many options so you can be as creative as you wish and customise flavours.
I recommend using the best quality chocolate you can get your hands on, and for these I used both white and milk chocolate.
Christmas Chocolate Medallions Recipe
To make roughly 24 medallions, you will need:
300g of good quality milk chocolate
To make roughly 24 medallions, you will need:
300g of good quality milk chocolate
100g of good quality why chocolateWaitrose Cook’s Homebaking freeze dried raspberries
Edible gold lustre dust
Edible gold shimmering spray
Edible gold lustre dust
Edible gold shimmering spray
Almond flakes
Other decorations
Line a large baking trays with baking parchment.
Break up the chocolate into pieces and melt in separate double boilers, being careful not to let any water or condensation drip into the bowls.
Spoon heaped teaspoons of the chocolate onto the baking sheet, leaving enough space for the chocolate to spread.
Using the back of the spoon or a butter knife, spread the chocolate into small circles. Don’t make them to thin or they will snap when cooled.
Alternate the milk and white chocolate by drizzling one across the other.
Break up the chocolate into pieces and melt in separate double boilers, being careful not to let any water or condensation drip into the bowls.
Spoon heaped teaspoons of the chocolate onto the baking sheet, leaving enough space for the chocolate to spread.
Using the back of the spoon or a butter knife, spread the chocolate into small circles. Don’t make them to thin or they will snap when cooled.
Alternate the milk and white chocolate by drizzling one across the other.
Sprinkle on raspberry flakes, decorations and gold lustre dust.
Spray the almond flakes with shimmering gold spray & add to the medallions.
Leave to cool and harden in the refrigerator for at least 15 minutes
Keep the medallions refrigerated in an air-tight container for up to 2-3 days and keep cool prior to serving.
Once cooled, why not package them in tissue paper and a pretty box tied with ribbon and give them to all your guests.
Other topping ideas – edible glitter, chilli flakes, sea salt, popping candy, caramel chunks, crushed confectionary such as smarties, honeycomb, butterscotch chunks, miniature marshmallows, pistachios, dried fruits, crystallised violets or crushed nuts.
Perfect festive treats that are both dazzling and delicious, and just happen to be easy peasy to make and prepare!
Will you be giving these a go? And what toppings would you use?
Find me else where (:
Looks so yummy!
Candice | Beauty Candy Loves
♡ ♡ ♡
OMG! these look so nice ;P
http://www.bstylevoyage.blogspot.com
Oh lord, these look incredible! *mouth waters* Lovely blog hun!
Elle
http://www.theellenextdoor.com
xx
they look amazing! hope you had a nice christmas 🙂
xx danielle // shades of danielle // bloglovin