Spiked Eggnog Dark Chocolate

January 10, 2014

in Other Desserts

Spiked Eggnog Dark Chocolate (Vegan) // picklesnhoney.com

Please tell me you’re not totally sick of eggnog just yet? I cut myself off after three cartons of the store-bought stuff and several rounds of my homemade smoothie-esque version, but now I’m back at it. This time, in the form of chocolate!

Spiked Eggnog Dark Chocolate (Vegan) // picklesnhoney.com

Chocolate. Chocolate. Chocolate!

Spiked Eggnog Dark Chocolate (Vegan) // picklesnhoney.comSpiked Eggnog Dark Chocolate (Vegan) // picklesnhoney.com

This is pretty much my brain’s mantra every evening after dinner. And okay, mid-afternoon too. I’m picky about my chocolate though, and the brands I like the most are pricey (hello, $9 bar of Mast Brothers). Making homemade chocolate that rivals the best isn’t completely inexpensive when you like to use raw cacao butter as the base, but it’s a heck of a lot more affordable than regularly purchasing $9 bars. Confession: It’s easy too.

Spiked Eggnog Dark Chocolate (Vegan) // picklesnhoney.com

For my latest chocolate recipe, I wasn’t quite ready to give up on December’s holiday spice. Inspired by my love for all things egg nog, I adapted my original chocolate recipe to include vanilla bean powder and freshly ground nutmeg, with a wee pour of bourbon, of course.

Spiked Eggnog Dark Chocolate (Vegan) // picklesnhoney.com

I kid you not – this is some of the best chocolate I’ve had, $9 bars included. And while I wish I could take all of the credit, it really does come down to the ingredients: high quality, rich, raw cacao butter and cacao powder, plus ever-so-slightly grainy, caramel-y coconut sugar. The texture is similar to Taza, minus the price tag.

Spiked Eggnog Dark Chocolate (Vegan) // picklesnhoney.com

Spiked Eggnog Dark Chocolate (Vegan)
Recipe type: Chocolate
Prep time: 
Cook time: 
Total time: 
Serves: one 8 x 8 inch pan
Rich, dark, and inspired by my love for all things eggnog. This chocolate is some of the best I've had, with a texture similar to Taza, minus the price tag.
  • 140 grams raw cacao butter
  • ¾ cup raw cacao powder, sifted
  • ½ cup + 2 tablespoons coconut sugar, ground into powdered sugar
  • 1½ tablespoons bourbon (dark rum or brandy will also work well)
  • ¼ teaspoon vanilla bean powder
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon fine sea salt
  1. Line an 8 x 8 inch baking pan with parchment paper and set it aside.
  2. Add the cacao butter to a medium saucepan and melt it over the lowest heat setting.
  3. While the cacao butter is melting, whisk together the cacao powder, powdered coconut sugar, vanilla bean powder, nutmeg, and sea salt in a separate bowl.
  4. Once the cacao butter has melted, whisk in the dry ingredients and bourbon until well-combined, making sure the coconut sugar has had a chance to dissolve completely (about 5 minutes).
  5. Turn off the stove and pour the chocolate into the prepared pan.
  6. Place the pan in the refrigerator for an hour, or until the chocolate is completely solid.
  7. Lift the parchment paper and chocolate out of the pan and transfer the chocolate to a cutting board. Break the chocolate into pieces and enjoy!
  8. Leftover chocolate can be stored at room temperature for a softer texture (assuming the cacao butter is solid at room temperature), or in the fridge.



{ 10 comments… read them below or add one }

Katie @ Produce on Parade January 10, 2014 at 5:11 pm

Omg, pack some up and ship it up to me!!! I do the whole chocolate after/before dinner ritual as well. Guilty. I’ve been wanting to make my own for a while now. Alas, cocoa butter and coconut sugar are scarce up here in Alaska and I have yet to find them.
Katie @ Produce on Parade recently posted…Effortless Thai Pasta


Amanda January 11, 2014 at 9:22 am

I usually buy the cacao butter online from Amazon, iHerb or Vitacost (this time I got Sunfood brand), and the coconut sugar from TJ’s or Whole Foods (but I’m guessing you don’t have one near you). I’ve been seeing it pop up in more and more places, so hopefully you can find it locally soon!


Rae January 10, 2014 at 8:36 pm

You are some kind of evil and I may love you. To make or not to make this weekend. Temptress!!!


Amanda January 11, 2014 at 9:23 am

haha I vote make it! It’s decadent, but a little is all you need to satisfy a chocolate craving!


Dina January 10, 2014 at 11:10 pm

i love taza. this sounds like a great flavor!
Dina recently posted…Weekend Whets 1/10


Amanda January 11, 2014 at 9:24 am

Taza and Mast Brothers are at the top of my list. It’s nice to have a homemade option that rivals the good stuff!


Alicia@ eco friendly homemaking January 11, 2014 at 2:45 pm

This fudge sounds amazing!!


Elyse @myveganp January 13, 2014 at 11:19 am

Oh Amanda! I’m so glad I’m not the only one who has been chugging egg nog well past when it’s appropriate for the holidays! These look fabulous!


Ceil January 13, 2014 at 11:14 pm

Hi Amanda,

I hope that 2014 is treating you well. You never cease to amaze me. Your “Spiked Egg Nog Dark Chocolate” looks and sounds amazing! Will def give it a try when I’m back home this holiday season. Woo-hoo! I’ve missed out on eggnog (and other seasonal delights) for two consecutive holiday seasons. Can you imagine that?!
Stay warm!


Amanda January 14, 2014 at 9:12 am

Hi Ceil! Sorry you’ve missed out on eggnog and other holiday staples the last two years! You’ll need to make up for that when you’re back home for sure. :)


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