Chocolate Peppermint Cups
Ingredients
The filling
-
2
tablespoons
raw honey
-
ΒΌ
teaspoon
peppermint extract
The chocolate
-
1
cup
dark chocolate
-
to taste
none
flaky sea salt
Instructions
- Mix honey and peppermint extract in a small bowl.
- Prepare mini cupcake liners on a plate or in a mini cupcake pan.
- Melt the dark chocolate using a microwave or double boiler.
- Fill the bottom of each liner with 1 teaspoon of melted chocolate.
- Add a small dollop of the honey mixture in the center, then top with another teaspoon of chocolate.
- Sprinkle sea salt on top after chilling for about 5 minutes.
- Freeze the cups until firm, about 30 minutes, then store in the refrigerator.
Nutrition Facts (estimated)
Servings
12 to 15 mini cups
Calories
100
Total fat
6g
Total carbohydrates
10g
Total protein
1g
Sodium
10mg
Cholesterol
0mg
You might also like