Oat Milk Chocolate (non-dairy) Recipe
Make Oat Milk Chocolate (non-dairy) Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate base
Method
Melt and blend
- 1
Melt cocoa butter
Set up a double boiler by simmering a small amount of water in a pot and placing a heatproof bowl on top. Add the chopped cocoa butter to the bowl and melt slowly, stirring occasionally until fully liquid and glossy.
- 2
Incorporate cocoa powder and sugar
Reduce heat to low and whisk in the unsweetened cocoa powder and powdered sugar, sifting if possible, until the mixture is smooth with no lumps.
- 3
Add oat milk powder and salt
Whisk in the oat milk powder and sea salt until fully dissolved and well emulsified.
- 4
Finish with vanilla and lecithin
Stir in vanilla extract and the optional lecithin, whisking vigorously to ensure a smooth, glossy emulsion.
Optional mix-ins
- 5
Add-ins (optional)
If desired, fold in chopped almonds, dried fruit, or a pinch of flaky sea salt after emulsification. Distribute evenly but do not overmix.
Set and finish
- 6
Prepare molds
Line a silicone chocolate mold or a parchment-lined tray with a light coating of neutral oil or spray to prevent sticking.
- 7
Pour and settle
Pour the warm chocolate mixture into the molds, tilting to spread evenly. Gently tap the molds on the counter to release trapped air and smooth the surface.
- 8
Optional toppings
If desired, sprinkle crushed nuts, dried fruit, or a pinch of sea salt on the surface while the chocolate is still slightly warm.
- 9
Chill until solid
Refrigerate or place in the freezer until the chocolate is completely set, about 60–90 minutes depending on thickness.
- 10
Unmold and store
Carefully unmold the chocolates and store in an airtight container in a cool place, away from humidity.
