Chocolate cups with coconut whipped cream
 
Prep time
Cook time
Total time
 
A dairy-free, gluten-free dessert that's perfect for holiday entertaining.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • For the chocolate cups
  • 150g semi-sweet chocolate chips
  • To assemble:
  • Gay Lea Coconut Whipped Cream
  • Festive sprinkles
Instructions
  1. Melt the chocolate chips.
  2. Use a small pastry brush to coat the inside of 12 mini muffin paper liners. Try not to spread the chocolate to the top of the liner - it will make it harder to remove. Note that you will use all the chocolate so if you finish coating and you have leftover, go back and re-coat some of the places where the chocolate is thin.
  3. Place the paper liners in a mini muffin pan to help keep their shape.
  4. Place the muffin tin in the freezer for around 30 minutes.
  5. Remove the tin from the freezer and, working quickly, carefully peel away the paper liners.
  6. At this stage you can keep the chocolate cups in the fridge until you use them. Place them in a single layer in an airtight container and divide the layers with parchment or wax paper.
  7. To assemble:
  8. Set the chocolate cups carefully on the serving tray.
  9. Fill each cup with the whipped cream.
  10. Top with sprinkles.
Recipe by eat. live. travel. write. at https://www.eatlivetravelwrite.com/2016/12/chocolate-cups-with-coconut-whipped-cream/