Made from simple, basic ingredients, this silky, smooth, and sweet white chocolate is yours to enjoy without any sugar.
Trim Healthy Mama has Skinny Chocolate. Which is beyond awesome! But every once in a while, I have a craving for white chocolate or I come across a recipe that incorporates white chocolate instead of traditional milk or dark chocolate. Which was the reason behind creating this recipe.
This recipe is about as basic as it gets. I just looked up recipes for making homemade white chocolate then, instead of using the sugar called for, I used powdered erythritol instead.
Erythritol is often my go-to sweetener because it can be swapped equally with regular processed sugar, plus it can be store-bought in an already powdered form. However, you can use any sweetener you like, like Super Sweet, Gentle Sweet, Truvia, monk fruit–just be sure to powder it first by running it through either a clean coffee bean grinder or a small food processor. Just use the equivalent necessary (which may be more or less than the 1/3 cup I called for) as it shouldn’t change the consistency of the resulting white chocolate. You can also increase or decrease the amount of sweetener you use to your personal taste.
Made from simple, basic ingredients, this silky, smooth, and sweet white chocolate is yours to enjoy without any sugar.
- 4 ounces (by weight) food grade cacao butter, chopped into small pieces
- ⅓ cup powdered erythritol or equivalent powdered sweetener (more or less to desired sweetness)
- ¼ cup THM Pristine Whey Protein Powder
- ½ teaspoon sunflower lecithin, optional
- 2 teaspoons vanilla bean powder or 2 teaspoons pure vanilla extract or beans form 2 inches worth of a vanilla pod
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In a double boiler (you can create a double boiler by putting about an inch of water in a saucepan and putting a stainless steel or glass over the mouth of the pan), melt the cacao butter.
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Remove from the heat and add the remaining ingredients, whisking until well incorporated (you may wish to run the whole mixture in a blender for a bit).
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Pour into a glass dish or a chocolate chip mold and allow to harden.
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Store in an airtight container at room temperature, in the refrigerator, or in the freezer.
Nutrition facts are approximate and may vary based on specific ingredients used.
Have you tried baking with this? What I’m really craving are cookies and muffins with white chocolate chunks…haven’t found anything yet that bakes well.
Hi, Rachael. I have not. I’m not sure how it would do. If you give it a try let me know, and if I get around to doing it I’ll let you know. 🙂
Pretty good! Not perfect, but satisifies my white chocolate tooth.
Thank you!! We have a short local strawberry season in Louisiana and my favorite is strawberries dipped in white chocolate!! Will be doing this in the spring!!!