| Servings |
mini cups
|
Ingredients
- 250 g dark chocolate
- 1 cup frozen raspberries
- 1 tbsp rice malt syrup
Ingredients
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|
Instructions
- Heat raspberries in small pot on stove until soft. Press with back of spoon to achieve a uniform consistency. Bring to slight boil then reduce heat. Add rice malt syrup and stir to combine. Remove from heat to cool.
- Melt 150g dark chocolate and add a teaspoon of chocolate into each patty case or silicon mould.
- Tilt cases/moulds so chocolate goes around the base and up the side. Note: You may need to repeat this step a few times so that the chocolate, when set, creates a thick wall.
- Pop in fridge or freezer to set.
- Once set, add a spoonful of raspberry mix into chocolate casing.
- Melt the remaining 100g of chocolate and spoon over top of raspberry sauce to create the top of the chocolate volcano.
- Pop back in fridge/freezer to set.
Recipe Notes
Calories: 62 calories per mini cup