Taste Buds: Chocolate bonbons, brownies and bundt cake

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more readily available.

liqueur

💰Cheaper: vanilla extract

Vanilla extract adds flavor without alcohol.

Melt dark chocolate in a heatproof bowl over simmering water until smooth.

Remove from heat and let cool slightly.

In a separate bowl, beat unsalted butter until creamy.

Gradually add powdered sugar, mixing until well combined.

Stir in vanilla extract and a pinch of sea salt.

Add heavy cream to the butter mixture and beat until fluffy.

Divide the buttercream into portions and color with food coloring if desired.

Fill candy molds with melted dark chocolate, coating the sides.

Chill molds in the refrigerator until chocolate hardens, about 10-15 minutes.

Pipe or spoon buttercream into the hardened chocolate shells.

Cover the buttercream with more melted chocolate to seal.

Chill again until set, about 30 minutes.

Gently remove chocolates from molds.

Dust with cocoa powder or edible glitter for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens