I’m showcasing my dark chocolate and raspberry crunch cups, easy to make and takes moments to assemble!
I always use @elements recipe for making my raw chocolate and it never fails me:
60g raw cacao butter
50g raw cacao powder
2-4 tbsp agave syrup
A small handful of freeze-dried raspberries
Almond crunch biscuits (made from scratch – recipe to follow or you can use any thin plain biscuit you have for the bottom)
- Place a clean bowl over a saucepan of hot water (bain marie). Ensure the bottom of the bowl does not touch the water & no water goes inside the bowl.
- Grate the cacao butter, add to the bowl & allow to melt slowly. Don’t keep the water boiling, turn the heat off and just give it a quick blast every so often if necessary, melting raw cacao butter
- Once melted, add the cacao powder & stir in thoroughly with a balloon whisk or fork, until it starts to slightly thicken adding raw cacao powder. The chocolate should be runny & easy to pour, stirring the mixture.
- Add 1 tbsp of agave syrup & stir in very thoroughly. It will thicken as you add the agave. Taste it and if you prefer it sweeter, add more 1/2 tbsp at a time, mixing thoroughly and tasting after each
- When the mixture suits your taste, place your biscuit at the bottom of each mould and pour gently into your mould using a jug or spoon, pouring your chocolate mixture into the mould.
- Add the freeze dried raspberries at this stage and then place it in the fridge to set for an hour or more (or in the freezer if you can’t wait that long).
Add the pouring your chocolate mixture into the mould. Add the freeze-dried raspberries at this stage and then place it in the fridge to set for an hour or more (or in the freezer if you can’t wait that long).