Sometimes a girl’s gotta have some chocolate! (Carrie Underwood)
Carrie would get on well with LM. He loves his chocolate. In his world, chocolate is its own food group…
This particular recipe is so unbelievably easy, yet so unbelievably good, that I reckon you won’t be able to understand why you haven’t made it before. At least – that’s how I felt after making it for the first time.
And, that’s not all. The base recipe has just four ingredients. Yep – I said four! Items you have just lounging around in your pantry waiting to be made into
c h o c o l a t e . How good is that?
And, you can whip this baby up in less than 10 minutes. It truly is so easy. The only downside is having the patience to wait for it to set…
And, then the flavour combos you can create are endless. This time, I chose to add some toasted hazelnuts and popped the mixture into mini muffin cups. But, you could easily make wee nut clusters on a baking sheet. Any nuts would work – I just happen to prefer mine toasted. You could add some fruit or shredded coconut – Cherry Ripe inspired, maybe? You could even use the chocolate as a base for Chocolate Macadamia Butter Cups. Or, maybe some nut butter balls dipped in chocolate?
[recipe title=”Easy Chocolate Hazelnut Cups” servings=”18 chocolates” time=”10 minutes + time to set” difficulty=”easy-peasey”]
Ingredients
For the base chocolate recipe
1/2 cup coconut oil
4 Tablespoons honey
1 cup best quality cocoa powder/raw cacao
1/2 teaspoon vanilla
Plus
1 cup toasted hazelnuts
Method
1) Prepare a mini muffin tin with papers or silicone cups
2) Place the coconut oil in a medium pot on a low heat. Once melted, add the honey and whisk.
3) Whisk in the cocoa powder. Once it starts to go glossy, remove from the heat and whisk again until smooth.
4) Add the vanilla and stir. Check for sweetness and adjust to your taste.
5) Add the hazelnuts and stir.
6) Place small spoonfuls of the mixture into your moulds. Refrigerate until set.
E N J O Y ! [/recipe]
I have everything in my kitchen but the nuts and I’m not waiting for the nuts.
Excellent decision! Maybe a wee shake of sea salt over the top…?
She who must be obeyed must now go out and buy crystallised ginger as a substitute for nuts!!
Actually – I think this one is right up your alley. It’s makes a dark chocolate that doesn’t have to be overly sweet. I thought of you when I first made it.
Gorgeous shots. I love the green background. Jotting down the recipe now. I need to purchase the coconut oil and power, and then I’m good to whisk, cool and nibble. Thanks! T.
T – as you can see (above), my Dad has decided he would like this with crystallised ginger… The options are endless. X
LM and Gra should get together. I am definitely going to give this recipe a go – not today however – already whisked up flat breads, homemade tomato sauce and banana bread today – which is unheard of – TSL casa having a great influence.Have a good week, Kx
WHAT a legend!
Being healthy takes work, huh?
Thank you for this simple recipe! I just made this for my cocoa reintroduction – so minus the hazelnuts – and it was easy and delicious. I used coconut flakes instead of hazelnuts, which worked pretty well. Granted, you could probably use almost anything. This seems to be a pretty multipurpose chocolate glaze.
Hey SoA! How has the cocoa reintroduction gone? No probe? IMAGINE HAVING TO GIVE UP CHOCOLATE FOREVER????