Dark Chocolate Cups

Dark Chocolate Cups

This recipe makes a nice addition to any special meal as a way to add that "cherry" on top. These cups can be filled with fruit, cream, pudding or ice cream.

INGREDIENTS

• ¼ cup Zebra Organics cocoa powder 
• ¼ cup Zebra Organics coconut oil
• 2 Tbs. Zebra Organics Brazilian honey
• Pinch of salt
• Unbleached baking cups for liners

Optional Topping: Zebra Organics Chocolate Crunch

Filling suggestions: fresh fruit, ice cream, pudding, or anything else your heart desires!

INSTRUCTIONS

• In a small saucepan, whisk together all ingredients over low heat until smooth.  Remove from the heat and let sit at room temperature until slightly thickened.  The texture should be like a thick glaze consistency.  It may be necessary to put it in the fridge for a few moments. But keep an eye on it, because it will harden very quickly in the fridge.
• Line a muffin dish with about 5 liners.
• Using a pastry brush, coat the cupcake liners with the chocolate mixture. It should be thick enough to be fully opaque. Thicker is better. It may help to do one coat, let that sit, and then do another coating of chocolate.
• This is sounding complicated, but it is very intuitive and simple.
• Stick in the fridge or freezer until hardened. Carefully peel away the cupcake liners.  If you are making these for guests, make extra because you will have the inevitable breakage.
• Add your favorite filling and serve! 
• Keep these in the fridge/freezer--they will get melty if left at room temperature for too long.