Makes: 4 cupcakes Time: 3h30 (30 min prep + 3 h wait)
200 g dark, vegan chocolate
6 g dehydrated raspberries
4 whole dehydrated raspberries
75 g (4 Tbsp) melted coconut mousse
crushed dehydrated raspberries
4 silicon cupcake molds (75 ml / 2,54 oz each)
Notes and tips:
1. Double boiler – in this case I do it that way:
a. Boiling water in the kettle.
b. Pouring the boiled water into the pot.
c. Placing the metal strainer in the pot.
d. Placing a small bowl in the strainer and melting all ingredients there.
Watch the video that is at the beginning of this post in order to see how I do it. There should be no need to put the pot on the stove, but if you are worried the water is not warm enough to melt the chocolate – you can place it all on the small heat.
2. Make sure no water is mixed in the chocolate – it will make it all werid and the chocolate will not be usable in this recipe anymore.
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