CHOCOLATE BANOFFEE CUPS
Servings: 5
Ingredients
Cups
- 140 g 72% chocolate, i used Ombar
- 70 g 55% chocolate, i used Ombar
- 1 tbsp coconut oil
Filling
- 5 tbsp Peanut banoffee saucey spread
Optional toppings
- Cacao nibs
- Chopped roasted salted peanuts
Instructions
- Line a cupcake tray with liners.
- Chop up the chocolate and bung into a heatproof bowl along with the coconut oil, put the bowl over a pan of simmering water and gently heat until melted.
- Add 4 tsps of melted chocolate into each liner. Whack into the fridge for around 10 mins to firm up.
- Take out and add 1 tbsp of banoffee spread to the middle of each, leaving around a 1/2 cm border. Spoon another 5 tsps of melted chocolate into each, sprinkle on the toppings and pop back into the fridge for around 25 mins.
- BISH BASH BOSH
Notes
Feel free to mix up the % of chocolate. It doesn't have to be exact, but I wouldn't recommend using all milk chocolate.
Keeps for up to 5 days, if they last that long..