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creme egg
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Ingredients
- 20 g dark chocolate 70% cocoa
- 1/2 apricot can use fresh or bottled in light syrup
- 50 g Greek yoghurt
- 1 tsp sugar free maple syrup
- 1/8 tsp vanilla extract optional
Ingredients
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Instructions
- Melt chocolate on low heat using your preferred method.
- Pop the melted chocolate into a small patty case to make the chocolate cup. Tilt the case around so you get the chocolate to coat the bottom and sides. You may need to do this a few times as it cools so the chocolate stays up the sides and doesn’t run straight back to the bottom. If you want a thicker cup, you will need to add more chocolate however this will alter the total calories.
- Pop in fridge or freezer to set.
- While the chocolate is setting, mix your yoghurt, maple syrup and vanilla together.
- Once the chocolate is set and you have removed from fridge/freezer, slowly peel patty case away from chocolate. Be gentle but swift as the heat in your hands will melt the chocolate.
- Fill chocolate cup with yoghurt mix.
- Top with apricot half. Enjoy!
Recipe Notes
120 calories each