1-ingredient chocolate drops [Recipe]
Here's a fun and ridiculously simple idea. Take your favourite dark chocolate, gently melt, and pipe into chocolate drops that you can carry with you or stash in your desk drawer for an on-the-go chocolate fix.
The healthiest way to enjoy chocolate is to choose one that contains at least 70% cocoa solids1 and indulge in small amounts – about 30 grams or less a day.1 An easy way to manage your portion size is to make our 1-ingredient chocolate drops and then divide them between 4 x mini snaplock bags, giving you a 25g serving size in each bag.
Why are these chocolate drops a better way to enjoy chocolate?
Store-bought chocolate chips, even dark ones, are usually made with a lower percentage of cocoa solids, which leaves more room for sugar and other ingredients that your body doesn't need.
By making your own chocolate drops, YOU choose the quality of chocolate and then pack them in portion-sized snaplock bags to nibble on when you need a quick chocolate fix. The bite size drops help to make a smaller amount of chocolate go further.
Mix it up
These 1-ingredient chocolate drops make a delicious nibble on their own, or add them to a mix of raw almonds, goji berries and toasted coconut flakes for the ultimate antioxidant-rich trail mix.
To make your own 1-ingredient chocolate drops
100g block of your favourite 70% cocoa solids (or higher) chocolate
What to do
- Line a baking tray with nonstick baking paper.
- Break the chocolate into small pieces and place in a wide, shallow microwave-safe bowl.
- Microwave on medium high for 1 minute. Remove from the microwave and stir very well for 1–2 minutes until the chocolate melts. At first, you'll think the chocolate is only half melted, but as you keep stirring, the chocolate will melt and become very smooth and glossy. If any lumps of chocolate remain, microwave on medium high for 10 seconds at a time, stirring well in-between.
- Spoon the melted chocolate into a small snaplock bag, remove any air from the bag and seal.
- Snip off a tiny corner of the snaplock bag and pipe little blobs of chocolate about ½ to 1 cm in diameter onto your lined baking tray, pulling the tip of your piping bag away from each drop to form the iconic chocolate chip point. There's no right or wrong way to do this, so you don't need to be too fussy!
- Let the chocolate drops set by popping the tray in the freezer for a couple of minutes. When set, transfer the drops into 4 x mini snaplock bags, giving you a 25g serving size in each bag. It's best to store these delicious morsels in the fridge.
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