Homemade White Chocolate
Author: Matthew Goods
Store-bought white chocolate is great, but homemade is even better. What's more, you can switch it up with your favorite extracts and spices. If you don't have candy molds, you use a silicone cupcake tin instead.
Prep time:
Cook time:
Total time:
Yield: 12
Calories: 0
Fat: 0
Fat: 0
Ingredients
- 2 ounces edible cocoa butter
- ⅓ cup confectioner's sugar
- ½ tsp powdered milk
- ½ tsp vanilla extract
- ½ tsp orange extract
- ¾ tsp ground ginger
- A pinch of salt
Method
- In the microwave, melt the cocoa butter for 2 minutes or until entirely liquified.
- Stir in the confectioner's sugar and powdered milk until the sugar is dissolved in the butter.
- Stir in the vanilla extract, orange extract, ground ginger, and a pinch of salt.
- Transfer the mixture, 1 tablespoon of the cocoa butter mixture (per circle) into a silicone 12-cup cupcake tin. Place in the fridge to cool.
- When the chocolate is set, pop it out of the pan, and serve as is, use it to decorate desserts, or break it into random pieces and use an ingredient for cookies and cakes.
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Dessert
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