Homemade Dipping Chocolate

I wanted to share this recipe that I came up with. My family and kids at church love it! 

4 oz unsweetened Ghirardelli dark chocolate baking bar. 

1/3 cup Cocoa Butter (could use coconut oil instead) 

2 tsp Vanilla

2 TBS Hershey's Cocoa Powder or Raw Cacao Powder

Pinch of Sea Salt

1/4 cup Pure Maple Syrup

2/3 cup Raw Honey

1 tsp Arrowroot starch 

1 pint (2 cups) Heavy Whipping Cream

Directions

     Melt chocolate bar, cocoa butter, vanilla on low heat. Once melted add 2 TBS Cocoa Powder and salt till mixed. Remove from heat add honey and maple syrup, adjust if you want it sweeter. Whisk in arrowroot starch till smooth. Whisk in heavy whipping cream for a couple minutes to help it thicken. It will thicken even more after you refrigerate it. 

     If you want it thicker you can always add more arrowroot starch even after refrigerating it. If you add extra liquid sweetener add extra arrowroot starch. If your honey has crystallized you can blend it with the other ingredients except for the heavy whipping cream. Enjoy! 

Recipe by Eileen Hall