how to make white chocolate with 3 ingredients stacks of white chocolate on cutting board.
All Things Chocolate

How To Make White Chocolate With 3 Ingredients

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I love chocolate in all forms. There is a full category here dedicated to All Things Chocolate. If you are a chocolate lover you have come to the right place! In this recipe, you will learn how to make white chocolate with 3 ingredients.

The process on how to make white chocolate is very similar to this homemade milk chocolate recipe. Making white chocolate at home is fun, although it doesn’t taste exactly like storebought white chocolate. Even though the ingredients are similar, commercially produced chocolate is made with special equipment that creates silky smooth chocolate. I will touch on that more below.

I just want to point out if you are expecting your homemade white chocolate to taste exactly like storebought you will be a bit disappointed. But, it will still be good! It is super easy to do, if I can do it, you can do it. Let’s get started!

Is white chocolate really chocolate?

Stack of homemade white chocolate on a cutting board.

There is a bit of debate out there among chocolate purists and other people that say white chocolate isn’t chocolate. So I need to clear the air.

White chocolate is not actually/technically chocolate according to some classifications because it doesn’t have actual cocoa in it, just cacao butter. Thus the argument used by “chocolate purists” but we call it white chocolate just like we call hamburgers, hamburgers, even though they don’t have ham in them. Actually the name comes from the Hamburg steak referring to Hamburg Germany. Or French Fries French Fries, even though they don’t come from France, etc. So let’s not get hung up on the language, etc. What you call something doesn’t change the way you make it, or how it tastes. I still think of it and consider it chocolate. Call it whatever you want. White chocolate, candy, tasty white bar, etc.

White chocolate classification is actually just candy. 🙂 It is made up of three main parts, fat, in this case, cocoa/cacao butter, which comes from cacao beans, sugar, and whole milk powder. However, some companies swap out cocoa butter with palm oil so no trace of cacao at all. Vanilla is sometimes added as well.

Okay, now that we got that out of the way, let’s make this easy white chocolate recipe.

Step 1: Gather the tools and ingredients

Sugar, milk powder, and cocoa butter in bowls on top of a cutting board.

In order to make white chocolate at home you need just a handful of ingredients, 3 to be exact:

  • Cocoa butter – This is the main ingredient. There are some substitutes that you can try, like refined coconut oil, and clarified butter/ghee. Regular butter will not work very well, nor will other oils like canola or vegetable oil. They just don’t react the same as cacao butter. Plus cacao butter is what is really in white chocolate. It also needs to be food grade. It should say “full culinary use” on the packaging or something along those lines.
  • Whole Milk Powder – Don’t use liquid milk, it won’t work and it will ruin it.
  • Sugar – Traditionally normal granulated sugar is used. The confectioner’s sugar/Powdered sugar will work, but confectioner’s sugar has cornstarch in it, and we really don’t want that, however, it will still work. Try and find powdered sugar without cornstarch if you want to use powdered sugar.

NOTE: Buy the cocoa butter and whole milk powder at and use the code MATT20 and get 20% off every order.

Bars of white chocolate on a wooden cutting board.


Step 2: How to make white chocolate at home

Milk powder and sugar in food processor.

Begin by placing the milk powder and sugar in a food processor, high-powdered blender, spice grinder, etc. Blend until you get a fine powder.

*The more you blend it the finer the powder and the less gritty/grainy your white chocolate will be.

This goes back to my point made at the beginning of this post. It is really hard to make homemade chocolate as smooth as storebought unless you have the proper equipment.

grounded up milk powder and sugar in a food processor.

*TIP: If you can find powdered sugar without the added cornstarch use that. But if all you have is confectioner’s sugar with the cornstarch, you can still use that. Actual chocolate doesn’t have cornstarch in it, but it will still work okay. Otherwise, just use the granulated sugar, and grind it with the milk powder.

Chocolate factories, bakeries, and chocolate shops, that make chocolate have a commercial chocolate melanger, which has a large metal drum and stone grinding wheels on the inside, which turns and grinds the chocolate for a few days, and that is what makes it super smooth.

You can pick up a home chocolate melanger, which is much cheaper but still expensive, and you will get the same results. This would be good if you wanted to start a chocolate business out of your home. Which would be pretty awesome if you started your own homemade chocolate business.

If you have one of those chocolate melangers you don’t even need to use the food processor. You just add the melted cocoa butter to the melanger along with the sugar and milk powder and let it run for a few days, pretty simple.

Step 3: Melt the cocoa butter

Cocoa butter in glass bowls on a wooden cutting board.

Now it is time to melt the cocoa/cacao butter.

You may be able to find cocoa/cacao at your local grocery store or a specialty store, like Sprouts, Whole Foods, etc. If you can’t find it there, I get mine from If you buy from them use the code MATT20 and get 20% off every order. You can get whole milk powder from there as well. And so many other amazing products.

The cocoa butter may look like little yellow discs or like big chunks, it just depends on where you buy it.

Cocoa butter discs in a pyrex bowl on top of a small pot on a stovetop burner.

Place the cocoa butter in a pyrex or metal bowl and set it on top of a small pot with about an inch of water in it. Set the burner to medium. As the water heats up, the steam will warm the bowl which will gently melt the cacao butter. This is called the double-boiler method.

Melted cocoa butter in a bowl on a stovetop.

When the cocoa butter is melted it will look like cooking oil or rendered down lard, etc. That is because it is fat similar to those other products, only this fat comes from a cacao bean.

TIP: You can also melt it in a microwave-safe bowl in the microwave. Use bursts of 30 seconds stirring in between until melted.

Step 4: Finish the white chocolate recipe

Pouring melted cocoa butter in a food processor.

Once the cacao butter is melted pour it into the food processor or blender. Don’t do this step with a spice grinder.

Now blend for 15 to 30 seconds or even a little longer. If you were using a melanger, this is where you would let it run for a few days to get that silky smooth texture.

Blended white chocolate in a food processor.

NOTE: If you used a spice grinder to grind up the milk powder and sugar, just whisk that into the melted cocoa powder while it is on the stovetop. Like I show in the milk chocolate recipe.

Pouring melted white chocolate into molds.

If you look closely you can tell that even this white chocolate is a little gritty/grainy.

Once again, if you are expecting homemade white chocolate to be as silky smooth as storebought, you will be disappointed, so expect it to be a little gritty/grainy unless you have a melanger. But you can reduce that grittiness by grinding that milk powder and sugar into as fine a powder as possible.

Now pour the white chocolate evenly into your candy bar or chocolate mold. Depending on how thick you want each bar. You don’t have to use bar-shaped molds either, you can use whatever shape molds that you have on hand. The silicone molds work great.

Hand holding a homemade white chocolate bar.

Give the mold a few taps on the counter to level it and release any air bubbles that might be in the chocolate.

Then place in the fridge for 20 to 30 minutes to set.

Hand holding two pieces of white chocolate

Remove the homemade white chocolate from the mold and serve!


How do I store homemade white chocolate? How long does it last?

Store the chocolate in a plastic bag or an airtight container in the pantry or someplace cool. As long as your house isn’t too warm inside, it can be stored at room temperature with no problem. You don’t have issues with it melting at room temp as you might with untempered milk chocolate or dark chocolate. It will last several weeks. You can freeze it as well if you like for even longer storage.

Can I use normal milk?

No don’t use normal liquid milk, it won’t work, there is too much moisture/water in milk. Only use whole milk powder.

Can I use regular butter instead of cocoa butter?

No. Regular butter will not work well at all for homemade white chocolate. Suitable substitutes for cocoa butter are refined coconut oil and something like clarified butter/ghee will work. But this recipe is so easy to make, feel free to experiment on your own with other fats instead of cocoa butter.

Why is my homemade white chocolate gritty or grainy tasting?

That is the issue of making homemade chocolate. Unless you have the proper equipment you can’t really get around that. You can try grinding up the milk powder and sugar even finer, which will help. Or if you really want to make a lot of it or plan on making lots of homemade chocolate regardless of the type, you may consider picking up a chocolate melanger.

How to make white chocolate pin for Pinterest
(Pin it!)

Here are other recipes you may like:

Peppermint Bark

Homemade Twix Bars

Oreo Pops

Hot Chocolate Bombs

Creamy Old-Fashioned Fudge

how to make white chocolate with 3 ingredients stacks of white chocolate on cutting board.
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4.91 from 11 votes

How to Make White Chocolate With 3 Ingredients

Learn how to make homemade white chocolate with just 3 ingredients! Making chocolate at home is so fun and easy to do. Let's get started!
Prep Time15 minutes
Cook Time0 minutes
Cooling Time30 minutes
Total Time45 minutes
Course: Candy, Dessert, Ingredient
Cuisine: American, European, French, Worldwide
Keyword: easy, smooth, sweet
Servings: 5 people
Calories: 231kcal
Author: Matt Taylor


  • Food processor, high-speed blender, or spice/coffee grinder, a mortar, and pestle will work too.
  • Spatula
  • Pot with a bowl (pyrex or metal)
  • Water for double boiler method
  • Candy bar pan or mold
  • Chocolate Melanger, for really really smooth chocolate like you, find at the store.


  • 1/2 cup cocoa butter food-grade
  • 1/2 cup whole milk powder
  • 1/2 cup fine granulated sugar or confectioner’s/powdered sugar preferably without cornstarch added. But it is okay to use it with the cornstarch.


  • Place the milk powder and sugar in a food processer, high-speed blender, coffee/spice grinder, etc. Grind for a minute or two.
  • Place the cacao butter in a pyrex or metal bowl on top of a pot with about 1 inch of water. The water should not touch the bottom of the bowl. Use medium heat to heat up the water. Stir the cacao butter as it melts.
  • Add the melted cacao butter to the food processor or blender (not spice grinder/coffee grinder) with the finely ground milk powder and sugar. Blend for 15 to 30 seconds. The white chocolate is ready.
  • Pour white chocolate into some sort of mold. Tap the mold to release any air bubbles. Cool in the fridge for about 30 minutes.
  • Remove the chocolate from the mold and serve. Enjoy!


How to Make White Chocolate | Homemade White Chocolate Recipe 3 Ingredients


Tip: Buy the cocoa butter and whole milk powder at and use the code MATT20 and get 20% off every order.
Note: Homemade chocolate just won’t turn out as smooth as storebought, unless you use a chocolate melanger. So if it has a gritty/grainy taste, that is the reason. You can try grinding the milk powder and sugar even finer, which will help.
Note: Just use an equal amount of each ingredient, or just slightly less sugar like 5% less.
TIP: If you can find powdered sugar without the added cornstarch use that. But if all you have is confectioner’s sugar with the cornstarch, you can still use that. Actual chocolate doesn’t have cornstarch in it, but it will still work okay. Otherwise, just use the granulated sugar, and grind it with the milk powder.
TIP: You can also melt the cocoa butter in a microwave-safe bowl in the microwave. Use bursts of 30 seconds stirring in between until melted.
NOTE: If you used a spice grinder to grind up the milk powder and sugar, just whisk that into the melted cocoa powder while it is on the stovetop.
TIP: Store at room temperature in a ziplock bag, or an airtight container. Can be frozen as well.
List of nutritional facts for homemade white chocolate
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!


Calories: 231kcal

Do you like the recipe? Please give it a rating and comment down 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.

Check out my other website 101 Creative Dates for fun date ideas. Food and dating go hand in hand!


  1. 5 stars
    This is exqctly what i needed. The store bought ones are too sweet and made with so many weird ingredients
    I’m trying this today. Can i replace the milk powder with Soy Milk Powder?

  2. 5 stars
    Looking forward to trying it. Do you think it would work with a small amount of fresh ginger, either chopped or grated?

  3. Super excited to try this with coconut milk powder! Couple questions!

    First, is the 1:1:1 ratio of ingredients for volume only, or can I use equal grams of each ingredient as well — despite their varying densities?

    And second, once set, can this chocolate be melted down into a ganache? Would I just use it in place of the regular white chocolate, measure for measure?

    Thank you!! I’m having a hard time finding white chocolate without dairy or seed oils (like sunflower lecithin), so I figured I’d try making it myself!

    • Awesome Jenny, have fun! I would stick to the volume measurement which would be 50g Cocoa powder, 63g milk powder, 100g sugar for the metric. Although it would still turn out if you did that ratio for grams, it just wouldn’t be as sweet. Yes you can just use it in place of white chocolate for a ganache. 🙂 Let me know how it goes!

  4. 5 stars
    Absolutely love this DIY white chocolate recipe! Your straightforward approach and the clarification on white chocolate vs. chocolate make it so accessible. Excited to give it a try with just 3 ingredients. Thanks for sharing the sweetness!

  5. I see that you use equal parts here of the three ingredients, but are there conventions regarding the percentage of cocoa butter in white chocolate as there are in traditional chocolates? I’ve purchased plain cocoa butter as I found that this or white chocolate helps the consistency of raw hot chocolate by suspending the cacao powder, so it doesn’t form a puddle of sludge at the bottom of the mug, or at least not as readily. But it hadn’t occurred to me to actually make my own white chocolate! So – thank you for this!

    • Hi there Terry! No they don’t usually represent it as a percentage, because in chocolate they are referring to the (cocoa mass/chocolate liquor, cocoa nib, and any extra cocoa butter) so they are not referring to only the cocoa butter. White chocolate does not contain cocoa solids or chocolate liquor, only the pressed cocoa butter. With that said there are standards out there for example the European Union rules state that white chocolate must contain at least 20% cocoa butter. This homemade white chocolate contains 33%. So while it is possible to find a bar of white chocolate that mentions percentages like dark chocolate it isn’t very common.

  6. 5 stars
    Hey there,
    I just finished reading your article on making white chocolate with only three ingredients, and I couldn’t resist leaving a comment. First of all, I want to say thank you for sharing such a fantastic recipe! As someone with a sweet tooth, I’m always on the lookout for simple yet delicious treats to satisfy my cravings, and your white chocolate recipe seems absolutely perfect.

    I loved how you broke down the process into easy-to-follow steps and explained each ingredient’s role in creating that smooth and creamy texture we all adore in white chocolate. Your attention to detail, coupled with your friendly tone, made the article a joy to read. It felt like I was having a conversation with a close friend who just happens to be an expert in making homemade chocolates.

    I can’t wait to give this recipe a try myself! I appreciate that you mentioned the potential variations and add-ins, such as adding dried fruits or nuts to the white chocolate. It’s great to have options to personalize the flavor and experiment with different combinations. Your article has inspired me to get creative in the kitchen and unleash my inner chocolatier. Once again, thank you for sharing this delightful recipe, and I look forward to reading more of your culinary adventures in the future!

  7. Matt or other readers: Have you tried using less sugar? My one gripe about white chocolate is that it has more sugar than the dark chocolate morsels I used to buy at Wegmans. I can no longer eat regular chocolate because I’ve decided to go on a low oxalate diet after suffering the third kidney stone in my life. I’m also not interested in using a sugar substitute.

  8. 5 stars
    Can we use regular butter or ghee? I looked at the ingredients in the white chocolate chips I used to buy online (WF 365 and I think the other is Ghirardelli) but they don’t even use cocoa butter ☠️ My issue with the store bought is the soy most brands put in chocolate to emulsify.

    • No sorry regular butter will not work. You can try ghee or coconut oil. But they won’t harden as well as actual cocoa butter. Yeah, soy lecithin is in a lot of this kind of store-bought stuff. A very common emulsifier. It also depends on the white chocolate true/real/premium white chocolate will use cocoa butter. But the melting wafers will not. Ghiradelli makes melting wafers as well which do not have cocoa butter. For example here is a premium Ghirardelli white chocolate bar That is why homemade is great because you don’t add that in, just three ingredients, cocoa butter, sugar, and milk powder.

  9. Glenda Suiter

    5 stars
    I haven’t tried this recipe yet, but I have a question about being creative. Can I add something to it like pumpkin?

  10. 5 stars
    I’m misting my “robot” t-shirt, lol. the website name eludes me at the moment. But WOW. I also never knew I could make my own white chocolate, which is my favorite♥️. And I agree with others, you explain the process at a level that it can be understood. Thank you and Happy Lunar Year!

  11. 5 stars
    I haven’t made this yet, but to be honest, you’ve explained the professional process of chocolate making so well as well as how to remedy issues with homemade versions! Never heard of a melanger and I am excited about the possibilities! I’ve made homemade chocolate a million times and never heard of the factory techniques or the technique of turning the sugar/milk powder to dust for a smoother chocolate. Also, the recipe is sooo simple and soo easy to switch out ingredients on my very restricted diet (due to medical issues). Seriously Matt!! Your recipes look amazing and I’ll be looking through them all! Thanks so much for this!

  12. 4 stars
    Tried using Swerve confectioners sugar (an erythritol based sweetener) and it turned out much less gritty. Thanks for the recipe!

  13. I tried this recipe (and others) with cocoa butter, milk powder, and sugar. I even got heavy cream powder to use. My issue isn’t the grittiness, it’s that the chocolate this makes is very greasy. I know regular chocolate is full of fats too, but home made chocolate is like putting a piece of cocoa butter in your mouth. I’ve tried adding lecithin but it didn’t help with the issue. I’ve also tried tempering the chocolate, which does make it glossy and snap, but doesn’t change the mouthfeel or greasiness.

    I might try making this and then melting it into ganache instead. It seems like a shame to waste an expensive bag of cocoa butter. I’m just leaving this comment in case anyone reading this has any ideas or advice.

    • Yeah, that is the problem with homemade chocolate it will never turn out like storebought. But with that said this ratio of cacao butter to sugar to milk powder is spot on to that of storebought, it is just the process is so much different.

  14. My husband is lactose intolerant. Is there a substitute for the milk powder?

    • Hi Cheryl! Something like coconut milk powder or rice milk powder will probably work. Although I haven’t tried it.

    • I would look for lactose free whole milk powder. Another option would be to take lactase enzyme before consuming the white chocolate. On the other hand, it’s such a small amount I wonder if it would really be bothersome to your husband.

  15. Andrea Thueson

    5 stars
    I had no idea you could make homemade white chocolate! Such a fun thing to try and it turned out so good!

  16. 5 stars
    I had no idea you could do this! Thank you!

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