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Milk Chocolate: Irresistibly Creamy & Easy to Make Recipe

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4 from 44 reviews

  • Author: Olivia
  • Total Time: 1 hour 30 minutes
  • Yield: Approximately 8 standard chocolate bars (about 200g total chocolate)

Description

This easy-to-make milk chocolate recipe uses just four simple ingredients to create a smooth, creamy, and irresistibly rich chocolate treat. Perfect for snacking, gifting, or using in baking, it combines the natural richness of cocoa butter with the sweetness of powdered sugar and the creaminess of whole milk powder. Made with a gentle double boiler melting method, this homemade milk chocolate is a delightful alternative to store-bought bars.

Ingredients

Chocolate Base

  • 1/2 cup cocoa butter or coconut oil (110g)
  • 1/3 cup cocoa powder (35g)

Dairy & Sweeteners

  • 3 Tbsp. whole milk powder (24g)
  • 3/4 cup powdered sugar (90g)

Instructions

  1. Sift Cocoa Powder: Begin by sifting the cocoa powder into a clean bowl to remove any lumps, ensuring a smooth and even chocolate base.
  2. Set Up Double Boiler: Fill a small pot about one-third full with water and heat over medium-high. Place a heat-safe glass or metal bowl on top, making sure the bowl’s bottom doesn’t contact the water.
  3. Melt Cocoa Butter: Add the cocoa butter or coconut oil to the bowl, stirring occasionally as it melts slowly until fully liquefied and glossy.
  4. Add Cocoa Powder and Milk Powder: Lower heat to medium-low. Whisk the sifted cocoa powder into the melted cocoa butter until fully combined. Then stir in the whole milk powder to create a smooth, uniform mixture.
  5. Incorporate Powdered Sugar: Gradually add powdered sugar in thirds, stirring well between each addition for even blending. Adjust sugar quantity to taste or omit for sugar-free.
  6. Cool and Stir: Turn off the heat. Continue stirring gently for about 5 minutes to cool the mixture evenly and reduce graininess.
  7. Further Stirring Off Heat: Remove the bowl from the pot. Stir for an additional 5 minutes on a heat-safe surface to enhance texture and prevent separation.
  8. Pour and Set: Pour the chocolate mixture into molds or ice cube trays. Let it sit at room temperature for approximately 30 minutes.
  9. Chill: Transfer molds to the refrigerator and chill for another 30 minutes until the chocolate is firm and fully set.
  10. Enjoy: Remove the chocolate from molds carefully and savor your homemade creamy milk chocolate. Note the rustic texture and rich flavor distinct from commercial chocolates.

Notes

  • For a less sweet version, reduce or omit powdered sugar.
  • Coconut oil can be used as a dairy-free alternative to cocoa butter but may slightly alter flavor.
  • Stirring during cooling helps minimize graininess and encourages a smooth texture.
  • Use silicone molds or ice cube trays for easy removal of chocolate bars.
  • This chocolate has a more rustic texture compared to store-bought, with potential slight graininess but rich homemade taste.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Find it online: https://tastywhisper.com/milk-chocolate-irresistibly-creamy-and-easy-to-make-recipe/