Ingredients

The following ingredients have 24 Servings
  • 500 g chocolate (70% cacao or darker)
  • 24 mini paper cups
  • 24 tsp. almond butter
  • 24 tsp. raw honey combined with thinly sliced almonds
  • 24 tsp. homemade raspberry jam or peach butter

Instruction

  • Place a paper cup in each muffin tin.
  • Heat the water in the bain-marie.
  • Melt the chocolate in the bain-marie on low heat for about 5 minutes.
  • Remove the bain-marie from the heat and keep the chocolate over the hot water during the whole preparation to keep the chocolate from hardening again.
  • Add 1 tbsp. of chocolate to each paper cup and spread the chocolate all around the cup.
  • Once the paper cups are all done, place the tray in the freezer for approximately 10 minutes.
  • Keep the remaining chocolate over the hot water for the next steps as well.
  • Once the chocolate has completely cooled down and has hardened, add 1 tsp of any filling of your choice to each cup.
  • Add more chocolate (1 tsp. or more) to fill the paper cups, making sure the filling is all covered.
  • Place the tray in the refrigerator for at least 1 hour to ensure that all the chocolate is well hardened.
  • You can serve these treats with or without the paper cups.