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Blueberry and almond butter chocolate cups https://www.metro.ca/userfiles/image/recipes/coupelles-chocolat-bleuets-beurre-amande-11994.jpg PT10M PT00M PT2H10M
Melt the dark chocolate in a double boiler.Pour some of the melted chocolate into the bottom of small silicone molds (or into paper liners in a muffin tin). Tilt the mold gently on each side to line the sides of the mold. Let set for about 10 minutes in the refrigerator.Divide the blueberries among the chocolate moulds.Spoon the almond butter over the blueberries to fill the cavities. Add sea salt if desired.Pour the remaining chocolate into the moulds on top of the fillings.Allow to set for about 2 hours in the freezer, then remove from molds.Keep refrigerated until ready to eat. If you don't plan to eat them within 5 to 7 days, keep frozen in an airtight container and let temper a few minutes before eating.Source : Loounie
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200 g (2 barres de 100 g) dark baking chocolate, coarsely chopped 1/2 cup (125 mL) Smooth Almond Butter Naturalia 1 pint of fresh blueberries Sea salt (optional)
Blueberry and almond butter chocolate cups

Blueberry and almond butter chocolate cups

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12
Desserts - Collation
0:10
Preparation
0:00
COOKING
2:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 200 g
    (2 barres de 100 g) dark baking chocolate, coarsely chopped
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    LINDT LINDOR VALENTINE HEART CHOCOLATE

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  • 1/2 cup
    (125 mL)
    Smooth Almond Butter Naturalia
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  • 1 pint
    of fresh blueberries
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  • Sea salt (optional)
Imprimer ma sélection

Preparation

Melt the dark chocolate in a double boiler.

Pour some of the melted chocolate into the bottom of small silicone molds (or into paper liners in a muffin tin). Tilt the mold gently on each side to line the sides of the mold. Let set for about 10 minutes in the refrigerator.

Divide the blueberries among the chocolate moulds.

Spoon the almond butter over the blueberries to fill the cavities. Add sea salt if desired.

Pour the remaining chocolate into the moulds on top of the fillings.

Allow to set for about 2 hours in the freezer, then remove from molds.

Keep refrigerated until ready to eat. If you don't plan to eat them within 5 to 7 days, keep frozen in an airtight container and let temper a few minutes before eating.

Source : Loounie

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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