DIY Chocolate Seashells ~ Mermaid Under the Sea Birthday Party

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We used lots of seashells as decorations for our Mermaid Under the Sea Birthday Party, so why not add them as food as well? These Chocolate Seashells were easier to make than I thought they would be, and they turned out way better than I imagined. You won’t believe how easy these are to make!

You can make Chocolate Seashells in any color you want, but I chose a more natural look.

You will need:

Candy Melts in White, Light Cocoa and Pink
Wilton 2115-1561 Seashell Candy Mold

Melt the Candy Melts using your microwave according to the package directions. Using the amounts pictured above, I ended up having a lot of wasted Cocoa and Pink. I recommend starting with a very small amount of the Cocoa and Pink colors. You’ll use a lot more of the White.

Scoop about 3-4 tablespoons of melted White Candy Melts onto a small saucer. Add about 1 teaspoon each of the Cocoa and Pink melted chocolates.

Use a plastic knife to swirl the colors together. Do NOT over-mix the colors. You only need to slightly swirl them since transferring them into the mold will mix them a little more.

Gently fill each section of the Seashell Candy Mold being careful to include all the melted colors.

Place the mold into your freezer for about 5 minutes.

Remove the mold and gently twist it as if emptying an ice cube tray. Be careful! You don’t want to crack the plastic mold.

The results are natural-looking Chocolate Seashells!
Each shell will be a slightly different color adding to the realistic look.

TIP: At this point I placed the Chocolate Seashells into a plastic zip-top bag and put them in the refrigerator. They will stay fresh in the refrigerator for several days, so you can make these well ahead of your party. The hardest part will be keeping your family from eating them!

To display and serve our Chocolate Seashells I used an inexpensive blue pail filled with unrefined sugar in the raw (available in most grocery stores). I filled the pail half full then tipped it over onto the table allowing the sugar in the raw to spill out. Then I arranged the Chocolate Seashells in the “sand” for a natural look.