We love chocolates here. A few years ago I started experimenting with making our own chocolate chips. Jesse became so enthralled with the idea that he soon took over. This is his recipe for mint chocolates, one of our favorites.
These chocolates are not overly sweet tasting. Since sweetness preference varies from person to person, I highly suggest that you taste your chocolate mixture before pouring it into your molds. You can easily add additional sweetener if you prefer a sweeter tasting chocolate.
Homemade Mint Chocolates
2 cups virgin coconut oil
1 1/4 cups cocoa powder
1 3/4 teaspoons peppermint extract
2 tablespoons honey
10 drops SweetLeaf clear liquid stevia
1. Put half of the coconut oil and all of the honey into a pan and gently heat on the stovetop until melted.
2. Put the other half of the coconut oil into a blender. Add the melted coconut oil and honey. Blend until the mixture is emulsified, roughly a minute on high. (This step ensures that the honey will not settle at the bottom of your chocolates.)
3. Add cocoa powder, peppermint extract and stevia to your blender and blend to combine.
4. Pour the mixture back into your pot. (The pot is easier to scoop from than the blender.)
6. Place your mold or container in the freezer. (The fridge will also work, if you are short on freezer space, although the chocolates will naturally take longer to harden.)
7. Once the chocolates have hardened, pop them out of the molds and transfer to a lidded container. If you are using the parchment paper-lined container, remove the chocolate to a cutting board by lifting the parchment paper out of the container. Cut the chocolate into bite-sized pieces, working as quickly as possible as the chocolate will soon begin to melt.
8. Store your chocolates in the fridge or freezer. Since they are mostly made of coconut oil, they will melt if left at room temperature. Enjoy your chocolates! We love eating them on their own but also recently discovered that they are delicious chopped up and added to chocolate mint ice cream.
Purchasing the silicone molds has made making these chocolates so much easier. While using the parchment paper-lined container method certainly works, it’s tricky to cut a sheet of chocolate into small pieces and the heat from your hands makes the chocolate start to melt very quickly. If you are interested in making chocolates on a routine basis, I highly recommend purchasing some sort of molds.
Do you love chocolate? How do you get your chocolate fix?
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