So, 2 or 3 days turned into 2 or 3 weeks. I apologize. As soon as we kicked one cold, we caught another! But we’re finally better and have been better for a few days. Let’s hope we stay that way!
While I was sick, I learned how to make chocolate from scratch. That’s right, CHOCOLATE from SCRATCH! And it’s all the fabulous deliciousness you’d think it would be.
So. Chocolate. There’s two ways (that I know of) to go about making it. And today, I’ll be sharing the easier quicker way, and how to make Nut Butter Cups. I personally love to use Almond Butter, but you can use peanut.
*~* I apologize in advance for the quality of the photos. It was very late when I made these, so lighting wasn’t the best.*~*
What you’ll need
Unsweetened cocoa powder
Food grade cocoa butter
Nut butter, you can use Almond or peanut
Unsalted butter, softened
Coconut oil (to keep chocolate semi soft, if you want a firm chocolate, forget this ingredient)
First, you’ll need to melt your cocoa butter down to a liquid. I use about 3 tablespoons of melted cocoa butter. Next start adding your cocoa powder. Add 1 tablespoon at a time, until you reach a thick creamy consistency (think creamy peanut butter consistency) then, add your powdered sugar. This one is really just by taste. Some like really sweet dark chocolate, some like semi sweet, some like unsweetened. I personally add about 1 tablespoon of powdered sugar. Stir it together then add about half of 1 teaspoon of vanilla extract. Next, add 1 half teaspoon of melted coconut oil at a time until you reach a consistency that looks like melted chocolate lol, but really, a consistency that’s similar to syrup. Runny, and loose.
Now you have chocolate!!
Now, insert your cupcake liners into your cupcake pan, I used 6 liners.
Carefully spoon a thin layer of chocolate into the cupcake liners, and spread the chocolate half way up the sides of the liner with your spoon. Then place into the freezer.
Now start on your nut butter mixture.
Take about 3 tablespoons of your nut butter. I used almond. Add 2 tablespoons of soft unsalted butter, and powdered sugar to taste. Mix until a fluffy consistency. Then, microwave for 15 seconds until runny.
Remove chocolate from freezer, and spoon thin layer of nut butter on top. Then top with another thin layer of chocolate. Freeze for 20 minutes, then enjoy!