Treat yourself to these decadent, non-dairy, mocha caramel chocolates that taste like they came straight from the chocolate shop.
When it comes to drinking coffee by the cup, I can’t say I’ve ever been a fan. However, when it comes to baking with coffee, that’s something I’ve been on board with for a while, as you can see here, here, here, and here.
Just a tiny hint of coffee can bring your chocolate up a notch. It’s no wonder so many coffee drinkers often eat a crumbly, chocolate baked good along with their cup of Joe. Or better yet, they combine the chocolate and coffee all in one drink and gulp it down with delight.
I strongly recommend a candy thermometer when following this recipe. You could get away without one, since it will still taste the same if you remove it from the heat before the temperature reaches 250°F, you’ll just have a different texture. And maybe you even prefer a runnier caramel filling. I’ve taken pictures at different stages of the caramel filling to give you an idea.
Each photo is taken about 5 minutes apart. The whole process was close to 20 minutes. It takes a little while for the temperature to climb past 220°F, it almost appears stuck for a few moments, but the temperature will climb rapidly once it gets going again, so pay close attention.
This recipe requires very minimal ingredients, is sweetened with just maple syrup (if you make homemade chocolate), and is fairly simple to make. I know sometimes candy thermometers can seem intimidating if you haven’t had much practice with them, but I promise this comes together fairly easily.
Candy thermometers = not scary.
You can use any chocolate molds you wish for this recipe. I used a skull mold I found at a local store. If you can’t find any where you live, you can order some online from Amazon for a decent price. You could also use muffin liners if you can’t wait.
- 1 cup Full Fat Coconut Milk
- ½ cup Maple Syrup
- ½ cup Brewed Coffee
- ⅛ cup Cocoa Powder
- ½ tsp Pure Vanilla Extract
- ⅛ tsp Sea Salt
- 1 cup Dark Chocolate + 1 Tbsp Coconut Oil *
In a medium saucepan, combine the coconut milk, maple syrup, brewed coffee and salt. Bring to a boil, then reduce heat to medium. Attach your candy thermometer. Wait for the temperature to reach 250℉. Do not stir the mix. It will foam and bubble, and eventually darken, but don’t stir. (You can stop at 240℉ if you wish.)
Once the temperature has reached 250℉, remove from heat and add vanilla and cocoa. Quickly stir to incorporate, then transfer to a heat proof bowl to allow for faster cooling.
While the filling is cooling, melt your chocolate chips with the coconut oil in a double boiler or microwave. Pour a small amount into your molds and swirl around so the surfaces are covered, including the sides. Place in the freezer for a couple of minutes to harden, then remove.
Once the filling it cool enough to handle, divide evenly among the molds, then cover with the remaining chocolate and place back in the freezer for a few minutes to harden. Pop the chocolates out of the molds when ready. They can be stored in the fridge, freezer, or at room temperature. I personally love them straight from the freezer.