Chocolate Peanut Butter and Raspberry Jam Cups
Ingredients
- 200g dark chocolate
- 1/3 cup peanut butter
- 1/4 cup sugar free raspberry jam
Preparation
Grease 6 muffin tins and put a strip of parchment paper in each of the molds.
Melt the chocolate in a water bath or in the microwave, and put a spoonful of chocolate in each mold.
Cool in the refrigerator for 1 hour.
Take out of the fridge and put 1.5 teaspoons of peanut butter on each chocolate.
Top with a teaspoon of jam.
Finally top with a tablespoon of melted chocolate.
Cool in the freezer until firm.
Keep in the refrigerator and take out 5 minutes before eating them.