Matcha Peppermint Chocolate Cups - Decadent little cups full of fresh mint flavour, goodness of matcha and deep dark chocolate! Easy 5 ingredient recipe!
Servings: 12mini cups
Author: Natasha Minocha
1 1/4cupDairy free chocolate or Dark chocolate (70%)
5TbspCoconut cream, at room temperature
1TbspWhite chocolate, meltedFor drizzling on top. Optional
Line a 12- cup mini muffin tray with paper liners.
In a small bowl, melt the dark chocolate with 3 tablespoons cream, in the microwave or on a double boiler ( my preferred way).
When the chocolate is all smooth and shiny, take it off the heat. Wait for a minute or two, then add 1/2 teaspoon of peppermint extract. Mix well.
Fill up the paper cups less than half way with this mixture. Pop the tray in the refrigerator for 20- 30 minutes until set. Keep the extra dark chocolate aside for later use.
Melt white chocolate with the balance two tablespoon cream gently over a double boiler, until the chocolate is smooth and shiny.
Gently stir in the matcha powder.
Spoon 1/2 a teaspoon over each of the set dark chocolate layer and return the tray to the refrigerator for another 20 minutes until set.
Spoon over the balance dark peppermint chocolate mixture over the matcha layer and back in the fridge now for a good 3-4 hours to set. These are now ready to eat! You can drizzle over some white chocolate if you want to decorate this further.