Chocolate (soft version)
I've been experimenting a little bit with homemade chocolate, and this was the first recipe I tried. Unless it stays refrigerated, this one isn't the best for molding. It has an almost brownie-like texture at room temperature, and would be awesome inside truffles. This is the basic recipe, but tastes fabulous with added peanuts, cacao nibs or flavorings.
Ingredients
- 1/4 cup coconut oil can use cacao butter for firmer chocolate
- 1/4 cup unsweetened cocoa powder
- 2 tbsp honey or pure maple syrup
- 1 oz roasted nuts (peanuts, almonds, pecans) if desired
Instructions
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Melt the coconut oil in the microwave.
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Gradually stir in the cocoa powder, honey, and nuts (if desired).
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Pour the mixture into a candy silicone mold (or baking cups). It's a good idea to place the mold on a tray that fits in the freezer.
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Freeze the chocolate until set (about 20-30 minutes).