Gingerbread Man Chocolates
Servings: 22 chocolates
Calories: 23kcal
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: 23kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 1mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg