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Cherry Liqueur Chocolate Cups

These cups are very chocolaty, perfectly sweetened, cherry-infused, and incredibly delicious! Plus they are low FODMAP and dairy-free!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert, Snack
Cuisine Gluten-Free, Lactose-Free, Low FODMAP, No-Bake, Nut Free, Vegan, Vegetarian
Servings 6 cups

Ingredients
  

  • 250 g quality dark chocolate
  • 120 g fresh or frozen cherries
  • 1 tsp Cornstarch
  • 2 tbsp water
  • 4 tbsp sugar (or according to taste, depending ow sweet you like the cherry filling to be)
  • 1/3 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 1/2 tbsp 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 1/2 tbsp 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!:)
Keyword Cherry Liqueur Chocolate Cups