White Chocolate Chips

By mluoceanbeach

60g deodorised cocoa butter
2 tbsp sweetened condensed milk
1 tbsp full cream powdered milk (optional)
1 vanilla chip or 1 tsp vanilla seeds
You will need chocolate moulds, yoghurt pots or plastic cups.
makes just over 100g

240 grams coco butter
8 T condensed milk
4 T cream powder

Ingredients

• 2-inch cube cacao butter (30 grams, or 2 tbsp after melting)
• scant 1/8 tsp pure vanilla extract
• stevia or powdered sugar to taste (2 tbsp if powdered sugar)
• 1 tbsp raw cashew or macadamia butter (can omit; it’ll just be less creamy) (15g)
• very tiny pinch salt
• optional: If you can find it, I highly recommend adding 1/2 tsp dry milk powder

Details

Servings 1
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

to the ingredients for optimum creamy texture, as this is one of the basic ingredients in every white chocolate bar I looked at during my aforementioned research. However, knowing that a lot of people would have trouble finding the powder, I also tried omitting it. And then I tried adding protein powder instead (increasing to 1 tsp). Omitting or adding the protein powder instead will yield a texture that’s a little different than store-bought white chocolate, but both ways still work! (Just please don’t add liquid milk. I tried that too, and it doesn’t work.)
Melt the cacao butter (either in the microwave or on the stove). Turn off heat, then stir in all other ingredients. Pour into candy molds or a plastic container, and freeze until it hardens. Healthier and vegan white chocolate chips. Yay!