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Homemade Dairy Free White Chocolate with Freeze Dried Strawberries

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Homemade Dairy Free White Chocolate with Freeze Dried Strawberries! Have you ever made your own white chocolate before? If not, you’ll be pleasantly surprised with how simple it is to make. The white chocolate itself, without any added flavours, only requires 3 ingredients, how amazing is that?! This recipe contains zero dairy as well, making it perfect for those of you with dairy intolerances. 
Cacao butter
Icing sugar
Vanilla

That’s all you need to make your very own homemade white chocolate. Now for the fun part, adding your flavour! For this batch, I went with freeze dried strawberries. You may also use any freeze dried berry of your choice or what you have access too. I chose freeze dried over fresh as it has less impact on the texture and outcome of this homemade chocolate. 
You can have fun with this recipe and add any flavouring you like or keep it plain! 

Enjoy this recipe and let me know what you think! 
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Homemade Dairy Free White Chocolate with Freeze Dried Strawberries


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Description

Have you ever made your own white chocolate before? If not, you’ll be pleasantly surprised with how simple it is to make. The white chocolate itself, without any added flavours, only requires 3 ingredients, how amazing is that?! This recipe contains zero dairy as well, making it perfect for those of you with dairy intolerances. 


Ingredients

Scale
  • 2 x silicone chocolate block moulds, I got mine off eBay
  • 1/3 cup freeze dried strawberries or raspberries, crushed, you may also leave this out and keep it plain 
  • 1 cup (150g) cacao butter buttons/wafers, you may also used the grated cacao butter 
  • 1/2 cup (70g) organic icing sugar/confectioners sugar, sifted 
  • 2 tsp vanilla bean extract 

Instructions

  1. Place your silicone chocolate moulds in the freezer on a flat surface so they’re stable. 
  2. Crush up freeze dried berries in a mortar and pestle or in a bowl using the handle of a wooden spoon. Leaving some larger chunks. 
  3. Sprinkle and even layer of the crushed berries in the chocolate moulds. Keep them in the freezer or refrigerator if that’s easier, the chocolate will just take longer to set.  
  4. Prepare a double boiler with a heat proof mixing bowl over simmering water. 
  5. Add cacao butter and gently melt over a low-medium heat, stirring occasionally.
  6. Once completely melted, turn off heat and sift over icing sugar. Whisk until well combined and smooth, with no lumps of icing sugar remaining.
  7. Whisk through vanilla.
  8. Pour mixture into a heat proof measuring/pouring jug.  
  9. Carefully and slowly pour chocolate into moulds, filling them right up to the inner brim, ensuring it doesn’t spill over. You may still have mixture left over, which you can make more blocks with.
  10. Close freezer and allow to completely harden and set. If you’re setting your chocolate in the refrigerator, they will just take longer to set. 
  11. Once completely hardened and set, remove from freezer/fridge and gently peel away the silicone mould from the chocolate. Place blocks in an airtight container and place in refrigerator. 
  12. Enjoy!
  13. Store in an airtight container, refrigerated, for 1 week. Best served and enjoyed straight from the fridge as it will begin to melt in warmer temperatures. 
  • Prep Time: 20min
  • Cook Time: 5 min

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