Happy Easter, bunnies!
You may want to fill the chocolates with almond butter as I did with the eggs and a few ducks or you may want to fill them with something crunchy like little chopped pieces of almonds. You could also make them without any filling, just pure chocolate goodness. The quantities vary according to your candy mould, the one I had produced quite small chocolates so I didn't need more than the below. If you wish to make a lot for friends coming over just double the measurements!
1 candy mould, preferably out of silicone as it's easier to pop out the chocolates and is reusable. This is the one I used.
30gr cacao butter
15gr cacao powder
3 tablespoons maple syrup
2 tablespoons almond butter
Heat up the cacao butter in bain-marie until it melts and stir in the maple syrup and cacao powder until it's even.
If you want to fill them with nut butter set aside and leave to cool for 10 mins, then brush the inside of your mould with the melted chocolate. Let the chocolate set in the freezer for a few minutes and take them out to fill. Set back into the freeze for a couple minutes and then take out again to cover with more chocolate sauce. Pop it back into the freezer for 10 minutes and they're ready!
If you are not going to fill them then just pour the melted chocolate into all moulds directly. You can also mix in some chopped nuts, seeds or shredded coconut to add some crunch!
This recipe can also be used to make normal chocolates after Easter! I know I will...