Happy beginning to the week! I know, the weekend went way too fast didn’t it?! Well I’m here to put a smile on your dial with these glorious Chocolate Strawberry Jam Cups! Talk about delicious….seriously delicious. Yes i was inspired by the classic peanut butter cups and thought why not put my own spin on it can replace the peanut butter with strawberry jam because chocolate and strawberries are a match made in heaven. I’m still peanut butter’s biggest fan though, i haven’t forgotten about those classic peanut butter cups!
Ok lets get down to the delicious elements. These babies only require 3 ingredients, a freezer and your undying love for chocolate. Can i say these are healthy? Because they are. They’re certainly not unhealthy! If you use good quality, dark cooking chocolate and organic strawberry jam, or better yet, make your own, you can devour these amazing cups whenever you have the urge too. The chocolate is also melted together with coconut oil, good healthy fats ya’ll!
I’ll stop rambling on and let you get to creating these AMANZING Chocolate Strawberry Jam Cups!
- 200g dark cooking chocolate, broken into squares
- 2 Tbsp coconut oil
- Strawberry jam, refrigerated for at least 1 hour prior to using
- Over a double boiler, melt chocolate and coconut oil together until smooth and shiny.
- While the chocolate is melting, lightly grease a 12 hole non-stick mini cupcake pan with coconut oil.
- Once chocolate has melted, turn heat off.
- Pour 2 tsp of melted chocolate into each mini hole to create the base of the cup.
- Set in the freezer for 3-5min, until the chocolate base is just set, if pressed with your finger, it should still make a very slight indentation.
- Take tray out of the freezer.
- Add a small dollop of strawberry jam, approx. ¼ tsp - ½ tsp, onto the centre of each chocolate base. Ensuring the jam doesn’t spread to the edges.
- Fill in each cup with the remaining melted chocolate. I used approx. 2 tsp - 3 tsp of chocolate to incase the jam and create the top of the cups.
- Place back into the refrigerator to set for a further 30min, or until chocolate has completely hardened.
- Remove tray from freezer and set on the bench for 5min before removing cups.
- To remove each cup, take a small sharp pointed knife or a butter knife and gently slide it down one side of the cup and they should pop right out.
- Serve and Enjoy!
Depending on the size of your mini cupcake pan, you may need to add more or less chocolate to make the base and the tops.
It’s important to let the bases set in the refrigerator for only 3-5min. If you keep them in there for too long, they will set too hard and when you pour the tops on later, they won’t blend together to create a seamless chocolate cup.
I find refrigerating my strawberry jam for at least 1 hour prior to making these helps the jam sit in the center of the cup and not spread around the sides.