Chocolate Coins

Chocolate coins

Chocolate Coins

20 mins plus setting

Super easy

makes 16-24

About the recipe

Use any type of chocolate you like, as long as it’s good quality. You'll need a small cupcake or muffin tin, preferably silicone – the quantity this makes will depend on the size of your tin. Finish with your chosen flavour combos… just make sure everything is very finely chopped


nutrition per serving

111.7

Calories


7.7g

Fat


4.6g

Saturates


8.1g

Sugars


0g

Salt


1.7g

Protein


8.5g

Carbs


1.1g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Emily Ezekiel

Ingredients

300g white, milk or dark (70%) chocolate

optional: edible gold or silver leaves, spray or glitter dust, to decorate

FLAVOURING IDEAS

pistachios and honey

dried cranberries and clementine zest

freeze-dried raspberries and black pepper

flaked sea salt

roasted peanuts and honeycomb

chilli and lime zest

stem ginger and clementine zest

Method

  1. Quarter-fill a medium saucepan with water and place over a medium heat.
  2. Break the chocolate into a heatproof bowl and set it over the pan, making sure the bowl doesn’t touch the water. Stir constantly, until the chocolate has melted.
  3. Spoon the chocolate into a jug and pour a layer, about 3mm deep, into each hole of a cupcake tray.
  4. If using added flavours, finely chop and sprinkle them over the top.
  5. Pop the tin in the fridge for 4 hours for the chocolate to set.
  6. Remove the tray and bang the underside to let the coins fall out.
  7. Decorate with edible gold or silver leaves or spray with edible glitter dust or simply leave them as they are.

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