Giant Chocolate Biscoff Butter Cups (Vegan)
These Biscoff butter-filled chocolates are incredibly easy to make, yet look so professional that they’re bound to impress. I use silicone cupcake moulds. If you don’t have any, you can always use paper cases. Pop them in a muffin tray to help retain their shape.
Ingredients
- 200 g / 7 oz 70% dark chocolate chopped into small pieces
- 112 g / 12 tsp Lotus Biscoff Spread aka Lotus Biscoff Cookie Butter*
Instructions
- Place half of the chocolate pieces in a heat-proof bowl set over a pan of gently simmering water (make sure the water doesn’t touch the bowl). When the chocolate has fully melted, remove from the heat.
- Spoon about 2 tsp melted chocolate into each mould. Tilt the moulds so that the chocolate coats the sides to a height of abut 1 cm / just under ½ inch. Leave the remaining chocolate in the bowl (you will use this later).
- Pop the moulds in the fridge until the chocolate is solid (about 8 minutes).
- Add the remaining half of the chocolate pieces to the heat-proof bowl over the pan of water. Gently heat until the chocolate melts.
- When the chocolate base is set, spoon a small amount of Biscoff cookie butter into the centre of each mould (I use about 1½ tsp per mould). Gently press down to level it. Run a teaspoon round the edge of the mould to create a tiny gap. Spoon melted chocolate on top and swirl to fill in the sides. Tap the mould on the worktop to release any air bubbles.
- If you have any chocolate left over, pour it onto a piece of baking paper to create a chocolate ‘puddle’. You can keep this in the fridge for another recipe.
- Chill the chocolates until completely solid. Stored in an airtight container, these treats will keep for weeks. If your house is warm, store them in the fridge.
Notes
* In the UK, Lotus Biscoff Spread is available in all the major supermarkets.
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