9 Ways to Use Silicone Molds

There are countless ways to use silicone molds. Silicone molds are best used for foods that need to be solidified in the fridge or freezer. Silicone molds do not conduct heat well, and therefore should not be used in the oven. Learn how to use your silicone molds in 9 different ways to create stunning foods for your friends and family.

Hot chocolate bombs using silicone molds

1. Melt chocolate and coat the sides of a half sphere silicone mold using the back of the spoon. Repeat with a second half sphere mold.
2. Place the molds in the freezer for an hour
3. Remove the chocolate from the silicone mold.
4. Add 1 tbsp of cocoa powder to one of the chocolate shells, sprinkles, and marshmallows if desired.
5. Melt the edges of the other chocolate shell on a warm place and press it together to seal the hot chocolate bomb.
6. Top the hot chocolate bomb with a couple of strips of a different kind of chocolate and sprinkles to give it a beautiful finish.

Layered mousse cake using silicone molds

1. Make your mousse cake by using a recipe that has been stabilized with gelatin to create your mousse cake. Let the mousse chill for a couple of hours.
2. Select the inside of your mousse cake. Dark chocolate ganache or raspberry jam would go well as the center of your mousse cake.
3. Create your mousse cake bottom. It could be an cookie crumble mixed with butter to stabilize it, and then bake it. Another option is almond dacquoise. It’s a little bit harder than a cookie crumble and has more thickness to it.
4. Let it the bottom of the mousse cake cool to room temperature. Use a metal cookie cutter or a glass to gently cut the cookie into pieces that will fit perfectly for your silicone mold. Try to get it as exact as possible or a little smaller.
5. Assemble the mousse cake by spooning the mousse into the silicone mold. Leave about 1/4″ thickness from the top of your mold to add the cookie to the mold at the very end. Leave enough room for the center of your mousse cake.
6. Spoon the center into the silicone mold until it’s about level with the mousse.
7. Add the cookie and press it into the center and mousse a little. It’s ok to have the mousse come around the edges.
8. Freeze the mousse cake for about 4 hours to let it set.
9. Remove the mousse cake from the freezer and gently peel back the silicone mold.
10. You can add a mirror glaze to the top of your mousse cake, or a simple syrup to make it shine. You can dust the top with powdered sugar, cocoa powder, coconut flakes, or add a small amount of whip cream to the top to finish it off.
11. Your mousse cake is ready to be served.

Layered dome ice cream cake using silicone molds

1. Coat your exterior ice cream flavor in the half sphere silicone mold. Make sure the edges are completely covered right up the sides of the mold. Press the ice cream using the back of a spoon into the mold so it’s packed tight. Freeze for 30 minutes.
2. Add your second layer of ice cream, keeping in mind that you still need a center. Coat the edges of your exterior ice cream in your second layer. Typically it’s nice to have them the same side roughly. Press your spoon into the center of your ice cream layers to create enough room for your next layer. Freeze for 30 minutes.
3. Add the center to your ice cream dome cake. Add a complimenting flavor to your other ice creams you have selected. A couple of ideas for the center of your ice cream dome cake include: jam, chocolate ganache, lemon curd, or caramel sauce. Freeze for 4 hours until completely solid.
4. When you’re ready to serve your dessert, remove the ice cream dome cake from the silicone mold by peeling away the edges and pressing the top with your thumbs to release it.
5. Once you’ve placed your ice cream dome cake on a serving plate, you can add your final topping to it. A final topping for your ice cream dome cake could be: mirror glaze, caramel sauce, cookie crumbs, dusting of coffee, cocoa powder, or a combination of them. (If using mirror glaze, place the cake on a cooling rack and let the excess mirror glaze fall off before serving).

Molded chocolates using silicone molds

1. Temper couverture chocolate.
2. Pour chocolate into silicone molds.
3. Scrape excess chocolate using a pastry scraper.
4. Tap silicone mold on counter a few times to remove air bubbles.
5. Place in the fridge until completely solidified ~1 hour depending on how large the chocolates are.
6. Remove the chocolate from the silicone mold.

Filled molded chocolates using silicone molds

1. Temper couverture chocolate
2. Pour chocolate into silicone molds until about halfway full.
3. Tip the mold until the chocolate has reached the edges of the mold.
4. Place the mold in the fridge for 20 minutes.
5. Fill the chocolate with your filling. You could use jam, hazelnut sauce, or a cream filling.
6. Pour more tempered chocolate onto the silicone mold.
7. Scrape excess chocolate using a pastry scraper.
8. Tap silicone mold on counter a few times to remove air bubbles.
9. Place in the fridge until completely solidified ~1 hour depending on how large the chocolates are.
10. Remove the chocolate from the silicone mold.

Gummy bears using silicone molds

Gummy bears can be made by creating a sugar syrup with gelatin, corn syrup and sorbitol. The mixture is dyed with food coloring, and then poured into bear shaped silicone molds. The gummy bears take 24 hours to fully solidify in the fridge.

Chocolate cups using silicone molds

1. Melt 1/3 cup of chocolate in the microwave using a microwave safe bowl. Melt in 30 second intervals and stir in between intervals until fully melted.
2. Obtain your clean and dry silicone molds you want to use to make chocolate cups with.
3. Use your spoon to dip into the chocolate and coat the sides of the silicone mold.
4. Use the back of the spoon to guide the chocolate up the silicone mold.
5. The trick to making chocolate cups with silicone molds is making sure the sides of the cup are quite thick. The thicker the sides, the less likely the sides are to breaking. If you do break the sides a little, you can always melt the edge on a plate to make a perfect circle around for your chocolate cup.
6. Place in the freezer for 1 hour until fully hardened.
7. To remove the chocolate cup from the silicone mold, pull the sides of the silicone mold until you have removed the edge of the chocolate all the way around the mold. Once the bottom edge is completely separated, press the top of the mold to release the chocolate cup from the silicone mold.
8. To make the edges nice and perfect, melt the edge on a warm plate.
9. Fill the chocolate cup and serve.

Peanut butter cups using silicone molds

1. Melt 1/3 cup of chocolate in the microwave using a microwave safe bowl. Melt in 30 second intervals and stir in between intervals until fully melted.
2. Obtain your clean and dry silicone molds you want to use to make chocolate cups with.
3. Use your spoon to dip into the chocolate and coat the sides of the silicone mold.
4. Use the back of the spoon to guide the chocolate up the silicone mold.
5. Place in the freezer for 1 hour until fully hardened.
6. Add a spoonful of peanut butter to the center of the peanut butter cup.
7. Melt 1/4 cup of chocolate and spoon it over the peanut butter.
8. Place in the freezer for 1 hour until solidified.
9. Remove the peanut butter cup from the silicone mold by pressing the top of the mold to release the peanut butter cup from the silicone mold.
10. Serve

Cheesecake using silicone molds

1. Bake the crust of your cheesecake using a baking pan. Fully cool the crust and use a cookie cutter or glass to cut the crust into the perfect shape for your silicone mold to sit on the top of it.
2. Make your cheesecake recipe using a no bake recipe. Pour it into the silicone molds.
3. Chill for 4 hours.
4. Add the crust to the cheesecake.
5. Gently remove the silicone mold from the cheesecake.
6. Top with berry sauce of your choice.