Prep time: 3-4 minutes
Chill time: 15-60 minutes
(chocolate: .50, coconut oil: I'm not entirely sure--mine was gifted to me, but from looking online and estimated for just a couple tablespoons, I'm guessing about .20)
Note on molds: These can be purchased online or at stores like Michael's for a couple bucks. Or, if your lucky, at a yard sale or thrift shop. They come in handy for dressing lots of simple things up.
Note on chocolate: I use Ghiradelli 60% chocolate chips. I like them. They're a decent chocolate for fairly cheap. If you want to go fancier, knock yourself out. I'm certainly not opposed to the use of higher-quality chocolate. However, although Hershey's and Nestle are fine, I won't recommend them like I do the Ghiradelli.
Note on melting: I melt my stuff in the microwave. Otherwise you should use a double boiler or a bowl that is put over the top of a pan with water simmering in it (the lip of the bowl should be bigger than the lip of the pan so it's suspended above the simmering water in the pan).
Note on tempering: If you are very fussy about how your chocolates look, I must tell you that when you heat and then cool ordinary chocolate chips, the chocolate can get spotty. I did not have this problem when I made it with the coconut oil. (See, more coconut oil magic). However, if spottiness proves to be a problem for you and if it bothers you (it affects appearance, not taste), you can buy tempered chocolate or learn to temper (cool at a rate where the spottiness won't happen) your own chocolate by looking online.
1/2 C Ghiradelli chocolate chips
1-2 Tbsp coconut oil
1 Tbsp shredded coconut for sprinkling
Put chocolate chips and coconut oil in microwave safe bowl and nuke them for about 20-30 seconds. Stir. Repeat this at 20 second intervals until chocolate is mostly melted. (My coconut oil was in solid form when I started, so I had a few chunks of that still hanging about as well.) Take it out and stir it until the chocolate melts (I've found that leaving a few chunks and stirring them until melted kind of sort of tempers your chocolate.) Pour the liquid into molds. If desired drop a pinch of shredded coconut on the bottom of the mold. Cool on counter; or refrigerate if you're impatient like me.
When they've hardened, tap them out onto a clean counter, seal in an air-tight container and refrigerate.
Note: If you house is warm, you'll need to keep these refrigerated; if you don't the coconut oil will make them soft and melty.
Posted by The Tasty Cheapskate