It’s that time of the year when chocolate means love. So, what can say love more than homemade chocolate hearts? Cacao Butter Chocolate Hearts are luxurious treats, good for you and your loved ones. Three main ingredients and some stirring is all it takes to make them.
Three-Ingredient Cacao Butter Chocolate Hearts
To make this easy chocolate treat that has a luxurious flavor and fudgy texture, you really need only three ingredients:
Cacao butter: typically available at health food stores but I found this one to be the best deal.
Cacao powder is the raw, unprocessed version of its better known cousin, the cocoa powder. This is the one I use. You could use the cocoa powder instead for a milder, more familiar taste, if you’d like.
Maple syrup. I bet honey would be great as a sweetener, too!
Vanilla extract, ground ginger, and sea salt are optional, but they do help build the flavor.
While you could use any silicone mold to make the chocolate, a herd shaped candy heart mold was my choice.
Alternatively, you could line a baking sheet with parchment paper and spread the chocolate mixture on it. Freeze it and brake into pieces for a chocolate bark.
To see the video of this recipe, go to my Facebook page (even if you don’t have a Facebook account!).
Cacao Butter Chocolate Hearts
Cacao Butter Chocolate Hearts are luxurious treats with fudgy texture and good for you and your loved ones. Just three main ingredients and some staring is all it takes to make them.
- 2/3 cup cacao butter melted
- 2 tablespoons maple syrup
- 3 teaspoons cacao powder
- 1/4 teaspoon vanilla extract
- dash ground ginger
- 1 teaspoon sea salt coarse
Shred or grate cacao butter. Fill a medium size pot one-third full with water and bring it to boil. To create a double boiler, stack a heat-safe glass bowl on top of it to making sure that water is not touching the bottom of the bowl. Transfer the cacao butter to the bowl and let it melt.
In a large bowl with a pouring spout, combine the melted butter, maple syrup and cacao powder. Blend until smooth then pour in the vanilla extract and dash of ground ginger. Stir well.
Pour the chocolate mixture in molds, about one tablespoon per mold. Sprinkle with coarse sea salt.
Place in the freezer for 15-30 minutes.
Enjoy straight out of the freezer.
To store, keep in an air tight container in the freezer.