Servings: 12 chocolates
Calories: 72kcal
Ingredients
Chocolate Ghosts
- 2 oz cocoa butter
- 1.5 oz cacao powder
- 2 oz IMO syrup
- ⅛ teaspoon stevia extract (or to taste)
- 1 teaspoon vanilla extract
- 1 pinch salt
Roasted spicy macadamia (optional)
- 1 oz macadamia nuts
- 1 tablespoon IMO syrup
- ½ teaspoon red hot chilli powder (optional)
Instructions
Chocolate Ghosts
- Measure out the needed ingredients. Bring a little water to the boil in a saucepan, and then reduce the heat, so the water is only simmering. Suspend a small to medium size heat resistant bowl over the water. Don't allow the bowl to touch the simmering water.
- Add the cocoa butter. It's best if you let it melt before you add in other ingredients. If you wish, add in spicy roasted macadamia (or other nuts) - see further instructions. Mix, until all the ingredients are melted and well combined. Warning: Do not let any water come in the bowl! Add as much stevia extract as you like, to taste. As for all other spices or salt, add them if you wish. I, myself, love a bit salted chocolate, with red hot chili powder added to it.
- Pour the chocolate into silicone ghost molds or small bowls or plates, lined with parchment paper. Put into the fridge for at least 30 minutes to set. Enjoy the scary chocolate!
Roasted Spicy Macadamia (optional)
- If not already coarsely ground, put the nuts into an S-blade food processor and pulse a few times.
- Put nuts and chili powder in a small pot and roast for a couple of minutes. Make sure you don't burn the nuts. When roasted, mix in IMO syrup and roast for another half a minute.
- Add the nuts into the runny chocolate while still in the bowl, or sprinkle them on the chocolate in the molds. The nutritional info above includes macadamia nuts.
Nutrition
Calories: 72kcal
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