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The holidays in my kitchen are all about fun, festive details—and these Gingerbread Man Chocolates have become one of my go-to decorations. They remind me of the first time I decided to add something extra special to my Eggnog Cookies, and I realized how much a simple topper can transform a holiday dessert. Whether I’m dressing up cupcakes, adding a sweet surprise to a Bundt cake, or simply serving them in a bowl at a party, these nutmeg-infused white chocolate gingerbread men always add a magical touch. Best of all, they’re simple, quick, and guaranteed to impress.
Why You’ll Love This Recipe
- Fast & easy: Just 3 ingredients and 10 minutes of hands-on time.
- Kid-friendly: A fun project to do with kids during the holidays.
- Multi-purpose: Perfect for cookies, cakes, hot cocoa toppers, or snacking.
- Customizable: Change glitter colors or use different molds for variety.
- Make-ahead friendly: Store in the fridge or freezer for weeks.
Watch how I make this recipe
Tools That Make It Easier
- Measuring cups & spoons: Accuracy matters when working with small amounts of spices like nutmeg.
- Wilton candy melts pot: Keeps the candy melts at the perfect temperature without burning—so much easier than using a microwave.
- Christmas silicone fondant mold: These flexible molds make it easy to pop the chocolates out without breaking them.
- Cake spatula: Perfect for scraping off excess chocolate from the top of the molds so each gingerbread man has clean edges.
- Small baking sheet: I set my molds on this so they stay completely flat in the freezer.
- Food-safe brushes: Essential for dusting on the pink luster so the finish looks professional and polished.
- Parchment paper sheets: I layer my chocolates between sheets so they don’t stick together in storage.
What You’ll Need From Your Pantry
- 1 cup bright white Wilton candy melts
- ¼ teaspoon ground nutmeg
- Pink luster dust
Before You Start: My Quick Tip
- Nutmeg magic: Just a touch of nutmeg gives the chocolates that cozy holiday flavor. I use the same trick in my Eggnog Buttercream Frosting for extra depth.
- Flat freezing: Keep the tray completely flat in the freezer for perfectly shaped chocolates.
- Dusting tip: I keep a separate small brush just for applying luster dust—it makes the finish look professional without much effort.
- Pairing ideas: I love topping my Peppermint Cupcakes with these, or slipping them into a Christmas Hot Chocolate Bomb box for edible décor. They also make a fun topping for my Gingerbread Cupcakes.
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Let’s Make It Together
- Measure out the candy melts and nutmeg.
- Melt together in a candy melt pot, stirring constantly.
- Place silicone molds on a baking sheet so they stay flat.
- Spoon the melted chocolate into each mold.
- Tap the tray gently to release air bubbles.
- Scrape off excess chocolate with a cake spatula.
- Freeze flat for 10 minutes.
- Pop chocolates out of the molds. (Tip: wear gloves so the warmth of your hands doesn’t melt them.)
- Brush each gingerbread man with pink luster dust.
- Serve, decorate, or gift!
Recipe variations
- Flavor twist: Add a pinch of cinnamon or ginger for even more holiday warmth.
- Colorful fun: Tint candy melts red or green for a festive mix.
- Decorated tops: Drizzle with dark chocolate to outline the gingerbread men.
Storage & Gifting
- Gifting idea: Wrap a handful in clear bags tied with festive ribbon. I like pairing them with homemade Sugared Cranberries and Rosemary in my holiday gift baskets.
- Fridge: Store in an airtight container with wax paper layers for up to 2 weeks.
- Freezer: Freeze up to 3 months, with wax paper in between layers.
Holiday Recipes You’ll Also Love
- Eggnog Cookies
- Peppermint Cupcakes
- Christmas Hot Chocolate Bombs
- Marshmallow Snowmen
- Sugared Cranberries and Rosemary
- Gingerbread Cupcakes
- Eggnog Buttercream Frosting
Gingerbread Man Chocolates
These adorable Gingerbread Man Chocolates are made with candy melts and festive silicone molds. They're perfect for DIY holiday gifts, cookie boxes, or edible party favors. Fun for kids to help with and easy to customize with drizzle, sprinkles, or crushed candy canes. Ready in minutes and great for holiday dessert tables!
Video
Equipment
Ingredients
- 1 cup Bright white Wilton Candy Melts
- ¼ teaspoon Ground Nutmeg
- Pink luster
Instructions
- Start by measuring out all the cookie topper ingredients.
- Add the white candy melts and nutmeg to your candy melt pot.
- Melt them together, stirring constantly with a silicone spatula.
- Set your Christmas silicone molds on a small baking sheet so they stay perfectly flat.
- Spoon the melted white chocolate into the molds. Tap the tray to release air bubbles, then scrape off any extra chocolate with a cake spatula.
- Place the tray in the freezer, keeping it flat, for 10 minutes.
- Carefully pop the hardened chocolates out of the molds. Wearing disposable gloves helps prevent melting from the warmth of your hands.
- Use a food-safe brush to dust each chocolate gingerbread man with pink glitter.
- Serve, share, and enjoy!
Notes
Storing Chocolate Gingerbread Men
To store your homemade chocolate gingerbread men, layer them in an airtight container with wax paper between each layer so they don’t break or stick together. Keep them in the fridge for up to 2 weeks, or freeze for as long as 3 months. Don’t forget to label the container with the date so you can keep track of freshness.
To store your homemade chocolate gingerbread men, layer them in an airtight container with wax paper between each layer so they don’t break or stick together. Keep them in the fridge for up to 2 weeks, or freeze for as long as 3 months. Don’t forget to label the container with the date so you can keep track of freshness.
Nutrition
Calories: 23kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 1mgFiber: 1gSugar: 3gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Tried this recipe?Let us know how it was!
From My Kitchen to Yours
Gingerbread Recipes
- How to Host a Gingerbread House Decorating Party at Home
- Gingerbread Cookies with Royal Icing for Christmas Baking and Decorating
- Colored Gingerbread Cookie Dough
- Classic Gingerbread Cookie Dough – Perfect for Holiday Cutouts
- How to Make Chocolate Gingerbread Cookie Dough for Holiday Cutout
- Moist Gingerbread Bundt Cake with Warm Caramel Hidden Inside
I’ve Got Answers
Can I use regular chocolate instead of candy melts?
Yes, but keep in mind that regular chocolate can be trickier to temper. Candy melts are more forgiving and set quickly, which is why I prefer them.
How do I keep the chocolates from breaking when removing them from the mold?
Make sure they’re fully hardened before popping them out. I also like to use disposable gloves to avoid melting them with warm hands.
Can I make these ahead for holiday parties?
Absolutely! I often make them weeks ahead and freeze them. Just thaw in the fridge the night before serving.
What other molds can I use?
Snowflakes, Christmas trees, stars, or even hearts for Valentine’s Day—the method works the same!
How do I get the glitter to stick better?
Apply it right after the chocolates come out of the mold when they’re slightly cool but not too cold.
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