Julgodis! Ischoklad! Ice chocolate!

I finally made ischoklad today! Ischoklad is ice chocolate in Swedish. It's a very popular Christmas candy in Sweden. Recipe is super simple! I hadn't made this in the U.S. until now because we don't have something that is called coconut fat in the U.S. Kokosfett = coconut fat. But I figured out that kokosfett = coconut butter! What a difference the proper translation can make! Coconut butter is hard to find. Coconut butter is not coconut oil, or cream of coconut, or coconut milk. I finally found coconut butter at Whole Foods.

Ingredients:
100 g Artisana Raw 100% Organic Coconut Butter
200 g Enjoy Life semi-sweet Mini Chips

Simply use a ratio of 2:1 for adjusting recipe to smaller or larger batch.

Directions:
Measure out coconut butter and chocolate. Pour in a bowl that fits over a sauce pan filled with water (bain marie). Put bowl into sauce pan. Melt until all melted through. Optional: Add flavoring such ss peppermint extract. I only had a drop of peppermint, because that is all I had left!  Pour into a glass measuring cup for easy pouring.

Take a bunch of mini cupcake liners. I found metallic mini cupcake liners at Wal-Mart during Easter, so these liners have Easter colors rather than Christmas colors. Ha! Put the mini cupcake liners either in a mini muffin pan or on a cookie tray.

I'm thinking that it's better to use a cookie tray instead of a mini muffin pan. I thought that a mini muffin pan would give me more stability, but I thought wrong. Just look at the pictures. The liners are holding up well on the cookie sheet.

Put the pan or tray in freezer. Hence ice chocolate. They get ready for eating really fast.