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Bombes de chocolat aux amandes et caramel

Ingrédients

Chocolate Layer
300gr of Meurisse Caramel Almond
You  can use any of your favorite Meurisse Chocolate.

Raspberry Chia Jam - You can also replace this by using your favorite jam of choice
1/2 cup fresh or frozen raspberries
1 tbsp chia seeds
1/2 lemon, juiced
1/2 tsp honey, maple (optional) 

Nut butter layer
1/2 cup natural almond butter (or peanut butter)

Méthode

Step 1
Place the Meurisse Caramel Almond chocolate into a medium-sized heat-proof mixing bowl over boiling water (make sure the bowl is not touching the water), stirring till melted.

Step 2
Remove from heat and set aside.

Step 3
Pour approx 1 tbsp of Meurisse Caramel Almond chocolate to the base of regular cupcake liners (or use a silicone muffin molds).

Step 4
Transfer chocolate to the refrigerator to set firm (approx 10 minutes).

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Step 5
For raspberry chia jam, combine all ingredients into small saucepan and stir over medium heat till sticky and jam-like (approx 2-3 minutes).

Step 6
Remove from heat and set aside to cool.

Step 7
Once chocolate is firm and jam has cooled, spoon 1 heaped tsp natural almond butter and 1 heaped tsp chia jam to the chocolate base and top with chocolate to cover.

Step 8
Transfer to fridge ( I do not freeze these as I like the almond butter to remain gooey) and allow to set for at least a few hours.

Step 9
Enjoy the choc-berry bombs straight from the fridge. Store leftovers in a well-sealed container in the refrigerator for 7-10 days.

Recette de Barbara Jacops

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