Chocolate in its purest form, cacao, is a low-fat, low-cholesterol food. As an ingredient in sweet snacks and treat foods, it has been enjoyed and celebrated since the 17th century and is best known for its decadent flavor. How one prepares chocolate-based treats is what determines chocolate's impact on cholesterol levels. By adapting your favorite chocolaty recipes, you can enjoy your sweet treats without compromising your health. The recipe below demonstrates ways to create your own cholesterol-free chocolates.
Step 1
Pour milk, sugar and cocoa into your saucepan and heat over medium high heat, stirring continually, until the mixture reaches a boil.
Step 2
Remove the mixture from heat and sprinkle the butter substitute and both flavor extracts over the top. Let sit, without stirring.
Step 3
Let the mixture cool for five to eight minutes, until it reduces to 110-degrees Fahrenheit, using the candy thermometer as guidance.
Step 4
Pour the mixture into your pan and allow to cool fully. Chill the mixture in your refrigerator for a denser, chewy texture or in your freezer for a harder, less chewy texture.
Step 5
Cut the chocolates into desired shapes and sizes and wrap them individually in waxed paper, if desired.
Things You'll Need
- 3 cups sugar
- 2/3 cup unsweetened cocoa powder
- 1/2 cup fat-free evaporated milk
- 1/4 cup fat-free granular butter substitute
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- Medium size sauce pan
- Wooden spoon
- Rubber spatula
- Candy thermometer
- 8-inch square pan
- Wax paper
