Ingredients
Equipment
Method
- Line a cupcake tray with paper cupcake cases
- Melt half the butter and half the chocolate in a microwaveable bowl. Do this for 20-second intervals, stirring regularly. This ensures that you do not burn the chocolate.
- Spoon 2 tsp of chocolate into each case to cover the base
- Pop the chocolate into the fridge for 5-10 minutes to cool
- Remove the chocolate from the fridge and spoon 1 tsp of pistachio butter into the centre of each chocolate circle. Even this out, but leave a few mm from the edge to seal.
- Repeat step 2 with the other half of the butter and chocolate
- Spoon the rest of the chocolate into the cups and even out carefully using the back of a spoon
- Optional: break up some freeze-dried raspberries and scatter on the surface of the chocolate whilst wet for an extra zing
- Pop into the fridge to cool and set for a further 10 minutes
- When ready to eat, just pop them out of the cases and enjoy!
Notes
Best stored in the refrigerator for up to 10 days