Pistachio-coconut cups
You’re going to love them: these Pistachio-Coconut Cups combine silky smooth white chocolate with the creaminess of our pistachio-coconut spread. With just two ingredients, you can whip up this delicious treat in no time!
Enjoy them during a break, as a little snack between meals, or in the evening on the couch while you unwind. And if you manage not to eat them all at once, these tasty Pistachio-Coconut Cups also make a lovely homemade gift.
Instructions
Makes 8 Pistachio-Coconut Cups
- Prepare the molds:
Get silicone or paper muffin molds ready. These make it easier to remove the cups later.
- Melt half of the white chocolate drops in a double boiler. If the chocolate becomes too thick, add about 1 tsp of coconut oil and stir until smooth.
- Add the chocolate to the molds:
Spoon about 1 tbsp of the melted chocolate into each mold and spread it evenly. Chill for about 10 minutes until set.
- Prepare the pistachio-coconut cream:
Stir the cream briefly. If it’s very firm, warm it in a bowl placed in warm water.
- Add the filling:
Place 1 tbsp of the pistachio-coconut cream on top of the hardened chocolate layer, leaving a small border around the edges. Return to the fridge for another 10 minutes.
- Melt the remaining white chocolate drops and pour over the filling until everything is fully covered. If you like, sprinkle chopped pistachios on top.
- Remove from the molds and enjoy.
Tip: Store the cups in the fridge — they taste best when chilled.
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