Essential Oil Chocolate Recipe
Welcome to sweet, velvety bliss.
Rich and creamy, and oh so wonderfully minty, these truffles taste incredibly indulgent. With just one bite you’ll be swept away to a to a place of refined delight.
Though you may feel like royalty when treating yourself to these heavenly drops of sweetness, they don’t take a royal coffer or culinary staff to create.
Far from it.
I dare you to try whipping up a batch of these dainty truffles and see just how remarkably easy it can be.
Now, for the details.
Fine Tune Your Chocolate Fever
You’ll want to tune in for this all-important chocoholic tip: the darker, richer and higher quality chocolate you use, the more decadent your truffles will be. With this recipe, you get to decide your own blend of chocolates to suit your preference perfectly. Dark, semi-sweet or milk chocolate can be used in varying proportions to hit your personal sweet spot.
Perfect the Essential Flavor
My secret to knocking these truffles out of the park is using a few drops of the most refreshing, authentic peppermint flavor on the market: peppermint essential oil. It tastes unbelievably fresh, being distilled directly from peppermint leaves with no other ingredients or solvents used in the process.
Moving beyond peppermint, essential oils allow you to completely personalize the flavor of these truffles.
I often add wild orange essential oil in with peppermint for a fruity zing that reminds me of the chocolate oranges you can find around the holidays (but that are mysteriously absent from the chocolate market for the rest of the year)!
To spice things up a bit, you can also use OnGuard, which includes essential oils of clove and cinnamon, among others. Or try adding a more complex flavor with cardamom, ginger, lime, or even lavender essential oils. The options and combinations are plentiful. It’s easy to sample the chocolate “batter” to test and perfect the flavor you desire before you let it firm up in the fridge. A good rule of thumb is about 1-5 drops of essential oil per cup of chocolate, adding more if needed.
I guarantee you’ll be so impressed with yourself that you may even feel a sudden calling to pursue a career as a culinary artist, but please consult with family and friends before you quit your day job.
- 3 cups (18oz) chocolate chips (milk, semi-sweet, dark or a combination)
- 1 (14oz) can sweetened condensed milk
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract**
- 15-30 Drops of essential oils**
- Cocoa powder
- Powdered sugar
- Melt the chocolate chips into the sweetened condensed milk in a medium saucepan over low heat.
- Once the chocolate mixture is smooth with an even consistency, remove from heat, pour into a medium mixing bowl and stir in salt, essential oils and/or vanilla.
- Cover and place in refrigerator to chill for 2-3 hours until firm but pliable. You want the texture to be firm enough to hold shape but soft enough to mold.
- Using a spoon, scoop out enough chocolate cream to make 1-inch truffles.
- Roll into a circular shape, molding with the palm of your hands.
- Then roll through your choice of powdered sugar, cocoa powder or a 1:1 mixture of the two.
- Return the truffles to the refrigerator until serving, using parchment paper to keep them from sticking.
- **Vanilla: if you don’t have therapeutic grade essential oils on hand, you can order them here or use vanilla extract as an alternative.
- **Essential oils are highly concentrated and vary greatly in the strength of their flavor. A good rule of thumb is 1 to 5 drops per cup of chocolate, depending on the oil you are using. For example, I would use 1 drop of cinnamon, 3 drops of peppermint, or 7 drops of wild orange in the same amount of chocolate. As you stir in the essential oils, take tiny taste tests until you reach the flavor and strength you desire.