Chocolate coins
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Makes 16-24
Cooks In20 minutes plus setting
DifficultySuper easy
Nutrition per serving
Calories 112 6%
Fat 7.7g 11%
Saturates 4.6g 23%
Sugars 8.1g 9%
Salt 0g 0%
Protein 1.7g 3%
Carbs 8.5g 3%
Fibre 1.1g -
Of an adult's reference intake
Ingredients
- 300 g white, milk or dark (70%) chocolate
- optional: edible gold or silver leaves, spray or glitter dust , to decorate
- FLAVOURING IDEAS
- pistachios & honey
- dried cranberries and clementine zest
- freeze-dried raspberries and black pepper
- flaked sea salt
- roasted peanuts and honeycomb
- chilli and lime zest
- stem ginger and clementine zest
Recipe From
Jamie Magazine
By Emily Ezekiel
Method
- Quarter-fill a medium saucepan with water and place over a medium heat.
- Break the chocolate into a heatproof bowl and set it over the pan, making sure the bowl doesn’t touch the water. Stir constantly, until the chocolate has melted.
- Spoon the chocolate into a jug and pour a layer, about 3mm deep, into each hole of a cupcake tray.
- If using added flavours, finely chop and sprinkle them over the top.
- Pop the tin in the fridge for 4 hours for the chocolate to set.
- Remove the tray and bang the underside to let the coins fall out.
- Decorate with edible gold or silver leaves or spray with edible glitter dust or simply leave them as they are.