Delicious homemade chocolate cups with a creamy filling — perfect for a sweet treat 🍫
🔹 5 pieces 🔹 Ø 8 cm, 2 cm thick
🍫 Chocolate shell
1 bar dark chocolate (100 g) 1 tbsp coconut oil (20 g)
Melt the coconut oil and broken chocolate in a bowl over a water bath. Set aside to cool slightly. Brush silicone molds with the melted chocolate. Place in the freezer for 20 minutes (after 10 minutes you can brush the edges with a second layer if the first one was too thin). You'll use about ⅔ of the melted chocolate.
🍓 Filling
¼ cup millet groats (80 g) 1 cup plus a splash of vanilla soy milk (300 ml) (you can replace part of it with water if you want it less sweet) a pinch of salt 1 tbsp coconut oil (20 g) 2 handfuls of blueberries (100 g)
Put the millet into a small pot and pour in just under 1 cup of soy milk (200 ml). (I used 100 ml soy milk + 100 ml water.)
Add a pinch of salt and cook, covered, over low heat until all the liquid is absorbed.
Important: stir occasionally so it doesn’t burn (if cooking in water only, stirring isn’t necessary).
Blend the cooled millet with the coconut oil and the remaining soy milk (100 ml) until smooth. Mix in the blueberries.
Take the chocolate-lined silicone molds out of the freezer and fill them, leaving space for the top chocolate layer. Freeze for another 20 minutes.
Re-melt the remaining chocolate in a water bath. Spread it over the top (which will become the bottom 😉). Freeze for 20 minutes.
Remove the chocolates from the silicone molds (they come out very nicely) and enjoy!
Next time I'll make small chocolates using silicone ice cube molds (which I currently don't have 😉) or a silicone chocolate mold. The same amount of ingredients should be enough for 2 trays. These big ones are a bit awkward to eat 😛
Enjoy! 💙