3 No-Bake Valentine Chocolates With Only 4 Ingredients
Image Credit: HidaMari Cooking via YouTube
Instead of serving just one kind of chocolate this Valentine’s Day, make a difference by making 3 different varieties using only 4 ingredients each, and with a short preparation time. Assemble them in a cute gift box and give them to a loved one, or make a profit by selling them! You can do whatever you want with them, if you want to eat it instead then might as well pair it with a hot beverage. Either way, you will truly enjoy this delicious recipe by HidaMari Cooking on YouTube.
Ingredients:
Caramel chocolate
- 50g (¼ cup) of sugar
- 100g (½ cup) of heavy cream
- 100g (½ cup) of milk
- 60g (¼ cup) of couverture bitter chocolate
Matcha chocolate
- 6g (2½ tsp) of matcha powder
- 100g (½ cup) of heavy cream
- 200g (1 cup) of couverture white chocolate
- Powder sugar
Strawberry chocolate
- 100g (½ cup) of cream cheese
- 100g (½ cup) + 200g (1 cup) of couverture white chocolate
- Freeze-dried strawberries
- Pistachio
Directions:
Caramel chocolate
Chop the chocolates into small pieces, then transfer them to a bowl. In a saucepan, combine the sugar, heavy cream, and milk, then heat them on a stove and stir constantly until melted. When it starts bubbling and the texture has thickened, turn off the heat, add the chopped chocolate, let the leftover heat melt it, stir it continuously until fully combined. Transfer the mixture to a silicone mold, tap it lightly to release the air trapped inside, then cover it with plastic wrap, and cool it in the freezer for 5 hours.
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Matcha chocolate
Chop the chocolates into small pieces, then set them aside. In a small saucepan, sift the matcha, then add heavy cream gradually, and mix it well in each addition. Heat and stir thoroughly until smooth, remove from the heat, add the chopped chocolate, let the leftover heat melt it, stir it continuously until fully combined. Line a small baking dish with parchment paper then pour the choco matcha batter, cover it with plastic wrap, and cool in the refrigerator for more than 12 hours. Then, gently remove the paper on the side, and sift matcha powder over it. Place another parchment paper on top, then flip it upside down, remove the paper on the back, then sift matcha over it. Cut it with a heated knife, then sift powdered sugar on top using a paper stencil for extra design.
Strawberry chocolate
Chop the chocolates into small pieces, then transfer them to a bowl, and melt them in the microwave. Stir it until smooth, then set it aside. In another bowl, add in the cream cheese, then break and fold with a spatula, stir it around until smooth. Then, add the melted white chocolate gradually, fold and mix well. Place the bowl containing the chocolate mixture on top of another bowl with ice water, stir it again. Scoop and divide it into small portions, then place each in a small individual plastic wrap, place a strawberry in the middle, then use the plastic to mold the choco mixture and close it on the strawberry. Cool them in the freezer for 30 minutes, then remove them from the plastic, and shape them into a ball. Place each ball in a sheet pan lined with parchment paper, cover them with plastic wrap then chill in the freezer for 1 hour. Melt 200g (1 cup) of white chocolate for coating, dip the balls and coat them using a fork, let it cool and set, then garnish with chopped pistachio.
*These amazing images are all credited to HidaMari Cooking via YouTube. Check her other content and follow for more!
