Vegan, easy, no-bake, gluten-free.
4 ingredient chocolate cups, with a chewy & gooey caramel core topped with chocolate ganache!
Preparation- 5 minutes
Freezing time- Around 30 minutes
Makes- 6 cups
Level- Easy
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Ingredients for the cup
-200g of dairy-free chocolate
Ingredients for the core
-50g of caramel sauce
Ingredients for the ganache
-100g of dairy-free chocolate
-2 tablespoons of coconut cream
+
Salt (optional)
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To make the cup
Step 1- Line a cupcake tin with cupcake cases.
Step 2- Melt and temper the chocolate.
Learn how to temper chocolate here.
Step 3- Add a tablespoon of chocolate into each cupcake case and using the back of a teaspoon to smooth it up the sides of the cases.
Place the cups into the freezer to set.
Step 4- Once the chocolate sets, add a tablespoon of caramel sauce into each cup and return to the freezer.
To make the chocolate ganache
Step 1- Break up the chocolate and place into a bowl.
Step 2- Place the coconut cream into a small saucepan and heat over medium heat until boiling.
Step 3- Carefully pour the hot coconut cream over the chocolate, leave it for a minute then stir until smooth and glossy.
Step 4- Add an approximate tablespoon of ganache onto each cup and smooth out.
Finish with a sprinkling of sea salt (optional).
Place into the fridge to set then serve.
Best kept in the fridge.
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