No-bake chocolate candy
It's quite possible that the hardest thing about making this recipe is the time waiting for the chocolate to harden in their molds. This candy is not like the typical chocolate candy bars that are sold in stores. It is homemade chocolate candy, but it will melt if it's not kept in the refrigerator.
This is a quick and very simple chocolate recipe that anyone can make. I don't use cocoa butter or coconut oil, but what I do use is two sticks of butter, cocoa powder, powdered milk, pure vanilla extract, and sugar-free powdered sugar (You can learn how I make sugar-free powdered sugar in my article Sugarless buttercream frosting.).
There's no cooking involved in this candy recipe. Except for melting one stick of the butter in the microwave for a few seconds.
If you don't want to make the chocolate candy sugar-free, you can use regular powdered sugar as a substitute. If you'd rather use coconut oil or cocoa butter instead of butter, by all means you can. I wanted to make this chocolate with the simplest ingredients that, hopefully, everyone can find at their local stores.
- 1 cup of sugar-free powdered sugar
- 1 cup cocoa powder
- 2 sticks of butter (1 cup)
- 1 teaspoon of pure vanilla extract
- 2 tablespoons of powdered milk
First, place one stick of butter in a microwave-safe dish, melt it for a few seconds in the microwave.
In another medium-sized bowl, cream one stick of butter (until it is easy to work with). Sift the cocoa powder and sugar-free powdered sugar into the bowl of creamed butter; mix well. Now, add one teaspoon of pure vanilla extract and two tablespoons of powdered milk; combine well.
Next, add the melted butter to the chocolate mixture and incorporate the melted butter extremely well. I actually used a fork and a large spoon to make this recipe.
Once the chocolate has become pourable (or spoonable), fill your candy molds, or use wax paper, or parchment paper inside a small pan. I filled my molds about half of an inch thick. You'll need to use molds that you can easily pop the candy out of and lightly butter them. Silicone molds work the best. If you're not using candy molds, score the candy about thirty minutes after it's been placed in the freezer. Then return the candy back to the freezer and allow it to completely set.
Once you have your chocolate in container molds, smooth the chocolate out as best as you possibly can. Then transfer the molds to the freezer. The chocolate needs to stay in the freezer for about an hour before you unmold it.
After the waiting is finally over, take your chocolate candy out of the molds. Store the chocolate in the freezer or refrigerator in an airtight container.
These chocolates will melt if they're left out at room temperature.
This chocolate is great to use as an ingredient in cakes, cookies, and as a candy topping for homemade ice cream flurries.