Swedish Christmas Chocolates
Ingredients
- 200g (7 oz) chocolate (see note 1)
- 100g (3½ oz) coconut fat (see note 2)
- nuts - optional (see note 3)
- flavours - optional (see note 4)
Instructions
- Gently melt the chocolate and coconut fat in a pan. Be careful not to over-heat, all you need is for to just melt.
- Pour into small candy cases (the above ingredients made 40 small candies), or a candy mould. Sprinkle with whatever you fancy.
- Allow the chocolates to harden (if you're in a hurry, pop them in the fridge for a while). Enjoy!
Notes
- You can use absolutely any chocolate you like. This time, I made mine with milk chocolate.
- In Sweden we have blocks of something called kokosfett. The direct translation is "coconut fat". If you can't access it, you could use coconut oil, but the end result might vary a little. See the main post for more information.
- I used nuts this time, but you can top with candy cane, crushed cookies, fruit, or whatever else you fancy!
- Add a drop of mint essence, rum or cognac to the mixture (just stir it into the melted chocolate and oil/butter).
