Cherry Liqueur Chocolate Cups
These cups are very chocolaty, perfectly sweetened, cherry-infused, and incredibly delicious! Plus they are low FODMAP and dairy-free!
Ingredients
- 250 g quality dark chocolate
- 120 g fresh or frozen cherries
- 1 teaspoon Cornstarch
- 2 tablespoon water
- 4 tablespoon sugar (or according to taste, depending ow sweet you like the cherry filling to be)
- ⅓ cup whiskey (or another low FODMAP alcohol of choice)
Instructions
- Line a standard 12 cup muffin tin with paper cupcake liners. Or use silicone muffin cups.
- Melt half the chocolate in a double boiler.
- While the chocolate is melting, place the fresh or frozen cherries with the sugar in a pan and cook over medium heat. Once the sauce starts to thicken add alcohol and the mixture of cornstarch and water and let it simmer for another 5min, stirring continiously
- The sauce sould be slightly thick, if it is not thick enough add 1 more teaspon of cornstarch dissolved in 2 tabelspoons of water.
- By this time the chocolate should already be melted. Take out the prepared muffin tins or silicone muffin cups and pour ½ tablespoon of melted chocolate to the bottom of each liner. Place the tin into the freezer for 10 minutes, to allow the chocolate to harden.
- While they are in the freezer, melt the other half of the chocolate in the same way
- Take the muffin tin or silicone muffin cups out of the freezer and pour about 2 tablespoons of the sauce in the middle of the cups. Then pour another ½ tablespoon of melted chocolate over the sauce.
- Place the cups in the refrigiator for the chocolate to set.
- Store in the fridge for up to 10 days, or the freezer for up to a month. If you store in the freezer, allow the cups to thaw for 5 minutes before serving.
- Enjoy!:)