I absolutely love chocolate, a bit of a chocolate addict. This homemade chocolate recipe is so awesome and the best part is it only requires three ingredients!
Also this chocolate is completely dairy-free so it is perfect for chocolate lovers that don’t consume dairy or are lactose intolerant.
If you have a craving for a rich delicious dark chocolate make it at home. This homemade chocolate is super duper easy to make, and comes together in minutes. If I can do it, you can do it. Let’s get started!
Step 1: Gather the ingredients
In order to make this super simple dark homemade chocolate you need just three simple ingredients:
- Coconut oil – You can also use food-grade cocoa butter. Which is what REAL chocolate is made of. Although that is certainly more expensive a bit harder to find. Make sure your coconut oil is refined and NOT unrefined. If you use unrefined, it will have a strong coconut oil taste.
- Cocoa powder – Use the unsweetened cocoa powder. I generally use the Hershey’s brand. You can also use dutch processed cocoa powder.
- Powdered sugar – Also known as icing or confectioner’s sugar. There are other sweeteners you can use as well, like honey, maple syrup, and agave nectar.
Tools
- Bowl
- Whisk
- Sifter
- Silicone molds or other chocolate candy molds
Step 2: How to make homemade chocolate
Begin with the coconut oil or food-grade cocoa butter. If your home is warm, chances are the coconut oil will already be in liquid form. If not, it will be a solid. Place it in a bowl and put it in the microwave for a few seconds to melt it. Or do it on the stovetop.
If using cocoa butter, you will need to melt it because it will be solid.
NOTE: Cocoa butter will make the homemade chocolate more stable at room temperature once it is made, but it is more expensive to buy and harder to find than coconut oil.
Add the powdered sugar and the cocoa powder to a sifter and sift half of it into the bowl of melted coconut oil. Whisk until combined.
Sift in the rest of the cocoa powder and powdered sugar. Then whisk until all is combined and smooth. You can taste it with a spoon now if you like. You can add a bit more powdered sugar if you want it sweeter. Or add in some honey, etc.
And just like that, the homemade chocolate is ready. Pretty simple, right?
Pour or spoon the melted chocolate into your choice of mold. There are so many to choose from. If you want more of a candy bar look this one is pretty good. This candy bar mold would be good as well.
After you fill the molds to your liking, place them in the fridge or freezer for 20 to 30 minutes so the chocolate can set. Depending on how thick the chocolate is, will determine how long it needs to stay in there. A very thin bar will be done in 20 to 30 minutes.
Once the homemade chocolate has set, remove the molds from the fridge/freezer and then pop the chocolate out of the molds. Enjoy!
For a super satisfying process, follow this how to make chocolate from cocoa beans recipe. That in-depth guide shows you how to take a cocoa pod and turn it into a chocolate bar.
NOTE: Sometimes you may see a whitish discoloration on the chocolate, it won’t effect the taste of the chocolate. It just means the fat from the oil/cocoa butter separated and went to the bottom.
How long does homemade chocolate last?
This chocolate doesn’t last as long as commercial mass produced chocolate. It will last a week or two in the fridge, or a few months in the freezer. Make sure to store it in the fridge, if left out at room temperature it will most likely melt.
Here are a few other chocolate recipes you may like:
Homemade Chocolate 3 Ingredients Dairy-Free
Equipment
- Bowl
- Whisk
- Sifter
- Silicone molds or other chocolate candy molds
Ingredients
- 1/2 cup refined coconut oil or food-grade cocoa butter (120 ml) Food grade Cocoa butter can be used, but it is pretty expensive, depending on where you live. It will make the chocolate more stable at room temperature.
- 1/2 cup unsweetened cocoa powder You can also use Dutch Processed cocoa powder. (50g)
- 1/2 cup powdered sugar, icing sugar, confectioner's sugar You can also use honey or agave nectar, or other sweeteners. (50g)
Instructions
- Measure out the coconut oil into a medium bowl. Make sure the coconut oil is in liquid form, if not, you can melt it in the microwave or on the stovetop. If it is cold in your house, chances are it has solidified.
- Add the powdered sugar and the cocoa powder to a sifter and sift about half of it into the bowl of oil. Whisk it in until smooth, then sift in the remaining bit. Whisk until all combined. Just like that, it is ready. Super easy right?
- Spoon or pour the melted chocolate into whatever chocolate mold that you like. They also have specific chocolate/candy bar molds that you can try as well.Once the molds have the chocolate in them. Place them in the freezer or the fridge for 20 to 30 minutes until it sets.
- Once the chocolate sets you can remove the molds from the fridge and then remove the chocolates from the molds. Pretty awesome! Enjoy!
Video
Notes
Do you like this recipe? Share and Pin it! Please give it a rating and comment below. I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
Just tried this and wow its fabulous i did 2 plain 1 mint and 1 orange all taste amazing im very impressed thank you for sharing
Awesome! Glad you gave this homemade chocolate recipe a try and liked it! You are very welcome!
Fantastic, I love how simple and approachable it is—just three basic ingredients that come together to create such a rich, smooth, and delicious treat. The use of coconut oil makes it dairy-free and perfect for anyone looking for a vegan-friendly option. I also appreciate the tips about customizing with nuts or flavor extracts, which makes it so versatile. The step-by-step instructions are clear and easy to follow, making it a great project for beginners and chocolate lovers alike. Definitely adding this to my list of go-to recipes for homemade sweets—thank you for sharing.
Glad you liked this homemade chocolate recipe!
Put the powdered sugar and cacao mix in a Magic Bullet and grind it for 3-4 minutes. Then, add the melted cacao butter and blend again. Add vanilla and/or rum essence and mix. Pour into the form. The result: fine chocolate.
It will still turnout gritty. There is no way to get it as smooth as storebought without using a melanger (chocolate machine which is a wetstone grinder and grinds and tumbles the chocolate for 24 to 48 hours). And yes I have tried this method with a vitamix which is just as powerful if not more powerful than a Magic Bullet.
IS IT SWEET ENOUGH ??
Yes it is sweet enough, in my opinion.
Hello I love the chocolate but, it looks like dry coco goes to the bottom of the mold. It kinda looks like I dip it in the coco powder when it is done. Could it be to much coco? I did follow the recipe.
Hi if there is dry cocoa, it sounds like it just wasn’t mixed well enough. 🙂
AMAZING & EASY to follow recipe! ⭐️💝
Many Thanks 🙏🇮🇳
Daisy 🌼
So glad you like it! You are welcome!
Do you mean powdered sugar or icing sugar. Both are different I hope you know that. Icing sugar contains corn starch
You can use either, and yes I know that.
thank you
You are welcome!
Just the recipe l have been looking for. Is the calorie & nutrition facts for the whole batch?,
thanks
Hello Karen, no that information is per serving. It makes about 8 bars each bar has 154 calories, 14g fat, 9 carbs, 2 dietary fiber, 6g sugar, 1g protein. You are welcome!!
Hi Matt,
I tried this chocolate today and everybody at home just loved it. I have couple of questions though.
1. Will the texture be bit rough and not very smooth? I can it a bit grainy. I have used powdered sugar and have sieved it.
2. As i have used Virgin coconut oil i have teh coconut fragrance a bit which is fine. I want to try with butter or coaco butter next time. Should i be melting it on stove and make it liquid before i mix the dry ingredients or should it just be at normal room temperature?
Thanks in advance!
Glad you tried it and liked it! The texture will be a little grainy, it is almost impossible to get it smooth without using a chocolate machine called a “melanger”. Normal butter will not work. Cacao butter is the best to use because that is what is really in chocolate, it should be melted. You are welcome!
Thanks for your response. Should the quantity of cacao butter be 1/2 cup after melting?
You are welcome, and yes that is correct.
Can we use olive oil instead of coconut
Hi there, no sorry olive oil just won’t work very well. It doesn’t solidify as coconut oil does. You can try ghee/clarified butter as well. But you can always try olive oil, it is a super easy recipe to experiment with. The very best thing to use is cacao butter, because that is what is in actual chocolate.
For molds I will use the clear plastic cover from my 5 dozen egg package. I have been saving them and now I know why! I will be using powdered Stevia and non-refined coconut oil. Maybe I can add an almond and have a faux Almond Joy. I was looking for a simple recipe and bingo. Gilbert, Az.
Hi Darlene! Great use of the egg carton cover. Unless you want a coconut flavor I don’t recommend using unrefined coconut oil, it will make the chocolate taste like coconut, but if you don’t mind that, then definitely try it. Yep, you can definitely add almonds. And this recipe is definitely simple to play around with. Have fun and let me know how it turns out. Also keep in mind, unless you have a professional chocolate melange, it will turn out a little grainy/gritty, no matter what you do.
How much does this make? Oz? Thanks!
Hi there, it makes about 8 servings for a total of 8 ounces. But it is incredibly easy to make if you need to make more.
Wow, these are absolutely stunning and so delicious. Thank you for a detailed tutorial, so helpful!!
Thank you, so much!
This is a fantastic recipe! I loved making this myself.
Thank you, Laura! 🙂
Wow!!! This is so awesome! This is perfect for holiday projects and gifting. I am so amazed that it is so easy to do!
Thank you! 🙂