If you just need dairy-free chocolate, use Enjoy Life Mini Chocolate Chips.
How much cocoa butter and coconut milk (if any) should I add?
I made two batches of this chocolate. In the first recipe that I used for the crackers, I used less cocoa butter and coconut milk. In that batch, the chocolate turned out darker. In the chocolate ganache batch that I added 4 ounces of cocoa butter and 3/4 cup of coconut milk, it turned out lighter and redder in color.
Sugar Free Dairy Free Chocolate
- 1/4 cup (up to 3/4 cup) full-fat canned coconut milk
- 4 ounces gluten free unsweetened bakers chocolate squares chopped (Baker's)
- 4 ounces cocoa butter
- Sugar-free sweetener s as desired, (See the below ingredients that I used):
- 1/4 cup erythritol (Now Foods)
- 1/2 teaspoon monk fruit extract (Lakanto)
- 1/4 teaspoon organic liquid stevia (Trader Joe's)
- 1/2 teaspoon pure vanilla to taste
If you plan on using this recipe to make chocolate truffles or as a frosting for say a Boston Cream Pie, heat 3/4 cup coconut milk in a small saucepan. (Use 1/4 cup to make a milk-chocolate-like texture as you see spread over the crackers in the above photo.)
Add the chocolate and cocoa butter to a bain marie (glass bowl over a pot of hot simmering water that does not touch the bowl or double boiler).
Pour the hot milk over the chocolate and remove from the heat. Stir and add your sweeteners of choice and a splash of vanilla extract. Stir thoroughly. Set aside; allow to cool to room temperature. Cover and refrigerate if not using right away. Use to top ice cream, fill cookies, frost cakes, make truffles, top and fill pastries, and more.