Easy To Make 3 Ingredient Chocolates
Chocolate has always been difficult to store long-term without turning gray and getting grainy. This three ingredient recipe takes care of that giving you chocolate when needed using shelf stable, long term ingredients.Keeping long-term ingredients in your pantry allows you to make meals and treats that don’t store long-term very well. Chocolate candies have always been one of those things that you may want to treat yourself with but unless you pick it up at the store, you probably don’t have it in storage.With the prices of candy bars sky rocketing and the fear of unwanted mystery ingredients in most store-bought products, knowing how to make your own candy bars is a no-brainer. And now you can in just a few minutes with just three basic ingredients that store extremely. The most time-consuming part of this recipe is having to wait 30 minutes before you can enjoy them.
Equipment
- 1 set measuring spoons
- 1 bowl to melt the coconut oil
- 1 mixing bowl
- 1 mixing spoon
- 1 candy mold *Optional
Ingredients
- 2 Tbsp coconut oil *Solid variety (not liquid)
- 2 Tbsp baking cocoa powder
- 2 Tbsp confectionary sugar / powdered sugar
Instructions
- Scoop more than 2 Tbsp of coconut oil into a small bowl to be melted either in the stove or in the microwave oven.
- Once melted, measure 2 Tbsp of coconut oil into a small mixing bowl.
- Add 2 Tbsp each of baking cocoa powder and powdered sugar into the mixing bowl.
- Mix the ingredients until thoroughly blended and smooth.
- Pour the mixture into candy molds or pour/spoon onto a wax papered cookie sheet.
- Place your chocolates into the freezer for 20 minutes or refrigerate for 30 minutes or until hard.
- Once hardened, enjoy your fresh chocolates but rememer to store the finished chocolates in the refrigerator as they have an very low melting point.
Video
Notes
A few things that we’ve found make the process easier and tastier:
If using silicone candy molds; put them onto a cookie sheet that will fit in your refrigerator before filling them with chocolate. This will make it much easier to move the molds around without spilling the liquid chocolate.
Think of what would sound good in your chocolates or try to copy the candy bars that you enjoy and add the appropriate ingredients while the chocolate is still liquid. Experiment with layering chocolate, other ingredients then more chocolate to encapsulate those ingredients, like peanuts, almonds, cherries, caramel…
If your baking cocoa powder and/or powdered sugar are clumpy, you can sift the measured amount into your mixing bowl first.
Your finished chocolates will need to be stored in a very cool place, preferably your refrigerator and should last for several months if kept cool.