| Servings |
cups
|
Ingredients
- 100 g dark chocolate 75% cocoa
- 2 tbsp coconut oil
- 2 ripe bananas
- 1/3 cup Greek yoghurt
- 2 tbsp cocoa/cacao powder
- 1 tbsp honey or rice malt syrup optional
Ingredients
|
|
Instructions
- Use a flexible silicon mini muffin tray so that the chocolate cups can pop out.
- Melt the dark chocolate and half of the coconut oil in microwave until smooth.
- Use a pastry brush and coat each mini muffin case with chocolate, make sure each one has a good coating especially around sides. Put in fridge to set.
- If you have any chocolate left you can put this in the mousse.
- To make the mousse filling, put the rest of the ingredients including the other half of the coconut oil into a blender and any cooled leftover melted chocolate from the cups and blend until smooth.
- Remove chocolate cases from fridge and fill each one with mousse mixture.
- Put back in fridge (overnight) to set then decorate with grated dark chocolate (optional).
- Carefully remove from the muffin tray and enjoy.
Recipe Notes
Makes 16 cups at 61 calories each.