Chocolate Nutella Cups

Hazelnut Chocolate Cups

Here’s another yummy decadent treat for Easter!

Preparation time: 20 minutes

Cooking time:   20 minutes

Makes: 12

For the biscuit base

80 g self-raising flour

50 g soft brown sugar

30 g desiccated coconut

70 g Q.B.B. ghee, melted

1/4 teaspoon salt

For the Nutella filling

300 g Nutella

60 g graham crackers, crushed

For the topping

200 g milk chocolate

Sea salt, for sprinkling

METHOD

  1. Preheat the oven to 180°C and line a 12-hole muffin tin with cupcake liners.
  2. To make the biscuit base, combine the flour, sugar, coconut, salt and melted Q.B.B. ghee. Firmly press a tablespoon or so of mixture into the base of each cupcake liner.
  3. Bake for 15 minutes, until lightly golden. Allow to cool.
  4. To make the filling, crush the graham crackers finely and mix them with the Nutella. Spread a tablespoon of Nutella mixture over each biscuit base, until it almost reaches the edges of the liners.
  5. To make the topping, melt the chocolate in the microwave oven until it is of a spreadable consistency.
  6. Spread a tablespoon of chocolate over each cup, so it reaches the edges of the liner. Sprinkle lightly with sea salt.
  7. Refrigerate till the chocolate sets. 

 

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