Homemade Two-Ingredient Chocolate Chips
Yields: 2-3 tablespoons
 
These chocolate chips are really dark and indulgent. Use them in your favorite cookie recipe, or sneak some as a snack!
  • 1 oz unsweetened chocolate, chopped
  • 1 tsp (5g) Truvia
  1. Line a baking sheet with parchment paper.
  2. Add the chocolate to a microwave-safe bowl. Microwave on HIGH for 20 seconds. Stir for at least 2 minutes. If the chocolate is still not completely melted, microwave on HIGH for 5 seconds; then stir for another 2 minutes. Continue until the chocolate is completely melted. Stir in the Truvia.
  3. Microwave the chocolate mixture on HIGH for 6 seconds. Spoon it into a small zip-topped bag. Snip off one corner, and pipe dots onto the prepared parchment paper. After piping about half of the chocolate mixture, gently touch a toothpick (or your clean, dry fingertip) into the center of each dot, and lift it up to create the iconic point. Continue with the remaining chocolate. Let the chocolate chips harden completely before transferring them to an airtight container.
Notes: I recommend starting with the measurements above before increasing the recipe. It’s possible to double, triple, or quadruple the recipe, but you’ll need to work quickly to avoid the chocolate hardening before it’s piped onto the parchment paper.

For the unsweetened baking chocolate, I recommend Ghirardelli or Baker’s bars.

If the chocolate hardens in the zip-topped bag before your finish, let it completely cool. Peel open the bag, and roughly chop the cooled chocolate to make chocolate “chunks.”

Powdered Stevia may be substituted in place of the Truvia for a smoother, less grainy texture. Agave may work as well, although I haven’t tested it myself.

{gluten-free, vegan, clean eating, sugar-free}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/01/10/homemade-two-ingredient-chocolate-chips/