Easy Milk & White Chocolate Recipe – Coconut Oil Based

Last Updated on 2 months by Neha Deshmukh

Easy Milk & White Chocolate Recipe – Coconut Oil Based

Hey everyone! If you’re anything like me, you have a serious sweet tooth. But sometimes, you just want something a little… simpler. I stumbled upon this recipe a while back when I was trying to avoid refined sugar and honestly, it’s become a go-to. It’s unbelievably easy, requires just a handful of ingredients, and tastes amazing. Plus, it’s a fun project to do with kids! Let’s dive into making some dreamy milk and white chocolate, the healthy-ish way.

Why You’ll Love This Recipe

This isn’t your typical chocolate recipe. We’re ditching the complicated tempering and using coconut oil as our base. This makes it wonderfully smooth, gives it a subtle coconut flavor (which pairs beautifully with both milk and white chocolate!), and keeps things relatively simple. It’s perfect for gifting, a little self-care treat, or just satisfying those chocolate cravings. And the best part? It comes together in under 10 minutes!

Ingredients

Here’s what you’ll need to whip up a batch of both milk and white chocolate:

• ?? cup coconut oil (for milk chocolate)
• ?? cup powdered sugar (for milk chocolate)
• ?? cup cocoa powder (for milk chocolate)
• ?? cup milk powder (for milk chocolate)
• 1 tsp vanilla extract (for milk chocolate)
• ?? cup coconut oil (for white chocolate)
• ?? cup powdered sugar (for white chocolate)
• ?? cup milk powder (for white chocolate)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Coconut Oil: Benefits & Flavor Profile

I recommend using refined coconut oil for this recipe. It has a neutral flavor, so it won’t overpower the chocolate. Unrefined coconut oil will give a more noticeable coconut taste, which some people love! About 1 cup of coconut oil is roughly 227 grams.

Milk Powder: Choosing the Right Type

Full-fat milk powder works best for a richer, creamier chocolate. You can find it in most supermarkets or online. Don’t use skimmed milk powder – it won’t give you the same satisfying texture.

Cocoa Powder: Dutch-Processed vs. Natural

For the milk chocolate, I prefer Dutch-processed cocoa powder. It has a smoother, less acidic flavor. Natural cocoa powder will work too, but it might have a slightly tangier taste.

Powdered Sugar: Ensuring a Smooth Texture

Make sure your powdered sugar is finely ground. This is key to getting a smooth, melt-in-your-mouth chocolate. If it’s a little lumpy, give it a quick pulse in a food processor.

Step-By-Step Instructions

Alright, let’s get to the fun part!

For the Milk Chocolate:

1. First, gently melt ?? cup of coconut oil using a double boiler. If you don’t have a double boiler, you can create one by placing a heatproof bowl over a pot of simmering water – just make sure the bowl doesn’t touch the water!
2. Once the coconut oil is melted, remove from heat. Add ?? cup of powdered sugar, ?? cup of cocoa powder, and ?? cup of milk powder.
3. Mix everything together until it’s beautifully smooth. Don’t rush this step – you want to get rid of any lumps.
4. Stir in 1 teaspoon of vanilla extract. This adds a lovely warmth to the chocolate.
5. Pour the mixture into silicone molds. I love using fun shapes! Give the molds a gentle tap on the counter to release any air bubbles.
6. Pop the molds into the refrigerator for about an hour, or until the chocolate is firm.

For the White Chocolate:

1. Repeat the melting process with ?? cup of coconut oil.
2. Remove from heat and add ?? cup of powdered sugar and ?? cup of milk powder.
3. Mix until smooth and creamy.
4. Pour into molds, tap to release bubbles, and refrigerate for an hour.

Once set, gently pop the chocolates out of the molds and enjoy! Store them in the fridge, especially in warmer climates.

Expert Tips

• Don’t overheat the coconut oil! You want it melted, not browned.
• Silicone molds are your friend. They make removing the chocolate so much easier.
• A little patience goes a long way. Take your time mixing to ensure a smooth texture.

Variations

This recipe is a fantastic base for experimentation! Here are a few ideas:

Vegan Chocolate Adaptation

This recipe is already pretty close to vegan! Just double-check that your milk powder is plant-based. There are some great options available now made from oat or coconut milk.

Adjusting Sweetness Levels

If you prefer a less sweet chocolate, reduce the amount of powdered sugar by a tablespoon or two.

Spice Infusions (Cardamom, Chili)

My aunt always adds a pinch of cardamom to her milk chocolate – it’s divine! A tiny dash of chili powder can also add a lovely warmth.

Festival Adaptations (Diwali, Christmas)

During Diwali, I like to add chopped pistachios and almonds to the white chocolate. For Christmas, a sprinkle of crushed candy canes is festive and delicious!

Serving Suggestions

Honestly, these chocolates are perfect on their own. But if you’re feeling fancy, you can:

• Serve them with a cup of chai.
• Dip them in melted peanut butter.
• Use them to decorate cakes or cupcakes.

Storage Instructions

Store your homemade chocolates in an airtight container in the refrigerator. They’ll last for about a week, but let’s be real, they probably won’t last that long!

FAQs

Let’s answer some common questions:

Can I use other oils besides coconut oil?

You can try, but coconut oil really is the best option for texture and flavor. Other oils might result in a softer chocolate that doesn’t set as well.

What is the shelf life of this homemade chocolate?

About a week in the fridge. Because we’re not using preservatives, it’s best to enjoy them relatively quickly.

How do I prevent the chocolate from blooming?

Blooming (those white streaks on the surface) is caused by temperature fluctuations. Keep the chocolate stored in a cool, dry place and avoid drastic temperature changes.

Can I add nuts or dried fruits to the chocolate?

Absolutely! Add them after you’ve mixed the ingredients and before you pour the chocolate into the molds.

Is it possible to temper this chocolate for a professional shine?

While technically possible, it’s a bit tricky with coconut oil-based chocolate. It’s perfectly delicious without tempering, so I wouldn’t stress about it!

Enjoy making (and eating!) these easy milk and white chocolates. I hope this recipe brings a little sweetness to your day! Let me know in the comments if you try it and how it turns out. Happy chocolate making!