Go Back
Tempered milk chocolate nonpareils with vibrant rainbow nonpareil sprinkles.
Abigail

Milk Chocolate Nonpareils

Looking for that extra special topper to your desserts or a perfectly-portioned sweet snack for your next movie night? This recipe is your answer! Creamy milk chocolate is piped over a bed of rainbow nonpareil sprinkles for the ultimate just-because-you-deserve-it treat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 50 candies
Ingredients Equipment Method

Ingredients
  

  • 700 grams premium or coverture chocolate plus 1-2 handfuls for seeding
  • 14 ounces nonpareil sprinkles (any color)

Equipment

  • 1 medium-sized heatproof bowl
  • 1 pot or saucepan if using a double-boiler for melting
  • 1 rubber spatula
  • 3-5 rimmed paper plates or a rimmed baking sheet
  • 1 confectionary funnel

Method
 

  1. Pour the sprinkles out onto the paper plates in a thick layer -- the more sprinkles, the better!
  2. Melt or temper the chocolate, either by using the microwave or a double boiler.
  3. Scoop the chocolate into the confectionary funnel and hold the tip until it's just over the bed of sprinkles. Squeeze the trigger to allow chocolate to flow, and then release the trigger once you achieve your desired size. Repeat until you can't fit any more candies.
  4. Allow the chocolates to sit undisturbed for 15 minutes at room temperature, and then chill in the fridge for another 15 minutes until fully set.
  5. (Preferably with a gloved hand), carefully remove the chocolates from the plates and place in an airtight container. Repeat the entire process using all of the remaining chocolate.