You can use this recipe as a ganache, a sauce, a truffle mixture, or a frozen-fudge base. This stuff is seriously indulgent, and tastes darkly-chocolatey without all the fructose!
Cocoa powder is a miraculous food. As we all know, chocolate tastes amazing, but without all the sugar and refined fats, cocoa is incredibly good for you. It is full of antioxidants and polyphenols, which reduce the risk of cardiovascular disease – cocoa can helps prevent blood clots, lower blood pressure, reduce LDL cholesterol, and prevent atherosclerosis.
Cocoa contains caffeine and theobromine, as well as phenethylamine and tryptophan. It triggers the release of endorphins, dopamine, and serotonin – all which enhance your mood and basically can make you feel good. You can use raw cacao in this recipe if you wish (I know some prefer the unrefined, nutrient-filled nature of it), but I just use regular supermarket-bought cocoa for the ultimate chocolatey flavour.
This recipe can be gluten-free, nut-free, and egg-free.
Makes about 1/2- 2/3 a cup
Ingredients:
– 50 grams butter
– 4 Tablespoons cocoa
– stevia or dextrose, to taste
– 1/4 cup milk of choice
– peppermint/ vanilla essence, or nuts/ coconut/ berries/ seeds
Method:
1. In a saucepan, combine all ingredients, and stir over a medium heat until all is melted and the mixture boils. Remove from heat and beat well. Alternatively, microwave (covered!) in a medium-small bowl for 2 minutes, stirring after each minute, then beat well. Stir in flavourings/ add-inns of choice.
2. For fudge, pour this into a small loaf pan lined with baking paper and freezer until set, then cut into small squares (keep frozen).
For ganache-treats, pour into 2-4 very-small glasses and chill in the fridge/ freezer until set.
For truffles, let it firm in the fridge or freezer until hard enough to roll into balls (only work with a small amount at a time, because it melts quickly! Truffles must be stored in the freezer).
For chocolate sauce/ pouring ganache – well, just eat it as it is! Enjoy 🙂
Yum Yum yum!! can I use skim milk? or almond milk or soy?
Yes, of course! Any of those would work great 🙂
same unit of 1/4 cup? or coconut milk?
Yep, same unit of milk. Coconut milk would be delicious, although it can be slightly thicker than milk, so if the cocoa isn’t mixing properly and it clumps dryly, add a splash more milk 🙂