Updated: Oct 27, 2020
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This is a recipe I know my best friend will not wait to try on her own. I made these chocolates a few years ago for a Superbowl party and they were a hit. I infused them with some tequila because why not? They are small but potent if you decide to spike them with alcohol. One thing to keep in mind with this recipe is that if you add a sugary liquid as the infusion liquid, it might make them taste very sweet. I've only ever used liquids that had little to no sugar so proceed with caution. This recipe is completely vegan. I created this recipe with the intent that people with food allergies or dietary preferences would be able to enjoy them.
Let's get started!!
You want to start by melting your coconut oil if it's not already melted. You want to use coconut milk because it will help the chocolate harden when it's chilled. Then add the cacao powder and mix well to remove any lumps. You can find the cacao powder I used along with the emoji mold here: https://amzn.to/34o1Vqv
Next, add in the maple syrup. Maple syrup adds a nice sweetness that's not overly sweet.
Heat up your coconut cream then add it to the mixture. Make sure that you use coconut cream and not cream of coconut. These are not the same thing at all. I made that mistake one day when I was making these and they didn't form as they should have. Now comes the fun part: adding in the alcohol. I used a loganberry vodka for this batch but you can use whatever liquid you want. I recommend using one that doesn't have excess sugar in it because it may turn out too sweet. Let the mixture cool in the refrigerator for 3 hours.
Next, you can do one of two things. You can put the chocolate into candy molds and chill them so they set or roll them into balls by hand. I chose to do the former. You can find the mold I used here: https://amzn.to/34l7d6i Make sure that you hit the filled mold against a table or countertop to remove any air bubbles. Once they've set remove from the molds and enjoy. If you chose to use a form of alcohol please eat responsibly because there was little to no heat involved the liquid retained its full potency.