Half-Baked by Liz  recipes, crafting, & other fun things

Chocolate Coins

April 18, 2016 / by Liz

These chocolate coins are really easy to make, and the ultimate way to use up extra melted chocolate you might have from a baking project. (I’m looking at you, cake pops! More on those later…) They’re super delicious, can be topped with what ever you like, and make the perfect bite-sized post-dinner sweet.

All you need is:
• melted chocolate
• toppings (I used dried cranberries and cherries, raisins, slivered almonds, shredded coconut, and gold chocolate sprinkles)
• a piping bag fitted with a 1/4″ round tip (or just a ziploc bag with the corner snipped)

Line a baking sheet with parchment, and fill the piping bag with the melted chocolate. For things like melted chocolate, that have a very liquid consistency, I stand the piping bag into a large glass – it makes filling it much easier. Also, if you twist the tip of the bag while you’re filling it, the chocolate won’t run out the other end.

1 - Chocolate in Piping Bag + Toppings

Have your toppings on hand, so that you can add them as soon as you’re done piping the chocolate.

3 - Fruit and Nut Toppings

Then pipe the chocolate onto the parchment. Once done piping, gently drop the sheet onto the counter top several times to flatten / smooth out the coins.

2 - Chocolate Coins Piped onto Parchment

Add the toppings, and wait for the chocolate to harden. Done!

4 - Add Toppings to Piped Chocolate

5 - Add Toppings to Piped Chocolate

Super simple, tasty, and no chocolate goes to waste!

Final 1 - Chocolate Coins in Bags

Final 3 - Chocolate Coins on Plate

Final 2 - Chocolate Coins in Bags
Signature FINAL

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2 thoughts on “Chocolate Coins

  1. Pat Robertson says:

    Wonderful recipe! Where do you come up with ideas😳 Bet they would keep nicely in the freezer. I find when baking lots of little bits of ingredients left over. No waste(maybe a little more for the waist)
    Aunt Pat

  2. Liz says:

    They would definitely keep well in the freezer! That’s a great idea.

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