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 mold.
Melt the chocolate in a water bath or in the microwave.
Put a spoonful of chocolate in each mold.
Cool in the refrigerator for 1 hour.
Take out of the fridge.
Put 1 1/2 teaspoons of peanut butter on each chocolate.
Top with a teaspoon of jam.
Top with a tablespoon of melted chocolate.
Cool in the freezer until firm.
Storage tips
Keep in the refrigerator and take out 5 minutes before eating.
