Forest fruit Chocolates

Possibly one of the worst things that can ever happen to a baking addict happened this week…my oven broke! Well more than broke it full on EXPLODED! Now I’m not one for drama (lies) but I have never seen so much broken glass in my entire life!

In all fairness it did happen after the kids were in bed and no one was hurt so it was pretty lucky timing. It has meant however that any Mothers Day baking has been put on pause.

I’ve been thinking of making more confectionary for a while and being oven-less this week has given us the perfect opportunity. These are a recreation of my favourite chocolate-box chocolates, fruit cremes. Sweet, melt in the mouth, fruity filling covered in smooth milk chocolate!

A quick note about the fruit puree. We heated some frozen forest fruit berries from Asda until soft then blended with a stick blender. The recipe will work just as well with other fruit purees but try and choose tarter fruits to balance out the sweetness.

You will need 2 baking sheets, lined with baking paper and loads of bowls and spoons.


  • 50g forest fruits, pureed
  • 500g icing sugar
  • 50g marshmallows
  • 50g butter
  • 300g milk chocolate

If you have a stand mixer this is a brilliant time to use it (fitted with the paddle attachment), if not get your largest bowl out.

Mix the butter into 100g of the icing sugar until you have a smooth buttercream.

Pop the marshmallows and a tablespoon of water in a microwave safe bowl. Heat the marshmallows in the microwave in 10 second bursts, mixing well in between until melted (they will be extremely sticky) and stir quickly into the buttercream mixture.

Gradually add the rest of the icing sugar whilst mixing, then add the fruit puree spoonful by spoonful until you have a very thick mixture (depending on how liquid your puree is you may not need to add it all).

Spread over the prepared baking sheet and chill for at least 30 minutes.

In the meantime prepare the chocolate by breaking into small pieces and melting in a microwave using short bursts of 30 seconds and stirring well in between.

Remove the fondant mixture from the fridge. Take a tablespoon full, roll into small balls, dip into the chocolate and set onto the second lined baking sheet.

Chill in the fridge until set.