Ingredients:

  • 2 cups (340g) High-quality Dark Chocolate chips (60% cacao)
  • 1 tbsp (15ml) Refined Coconut Oil
  • 1/2 tsp Sea salt flakes
  • 1.5 cups (225g) Fresh Strawberries, finely diced
  • 1 tsp Balsamic glaze
  • 1 tbsp Maple syrup

Instructions:

  1. Melt the dark chocolate and coconut oil together in a microwave-safe glass bowl using 30-second intervals, stirring until completely glossy and fluid.
  2. Spoon 1 tablespoon of chocolate into each silicone muffin cavity. Use the back of a spoon or an offset spatula to paint the chocolate halfway up the sides of the mold to create a structural wall.
  3. Place the silicone mold in the fridge for 15 minutes to allow the base and sidewalls to set firmly.
  4. In a small bowl, toss the finely diced strawberries with the balsamic glaze and maple syrup until evenly coated.
  5. Distribute the strawberry filling evenly among the chilled chocolate shells, leaving a small gap at the top for the seal.
  6. Pour the remaining melted chocolate over the strawberries in each cup, smoothing the top to create a complete seal. Sprinkle with sea salt flakes.
  7. Refrigerate for at least 45 minutes until the chocolate is fully hardened and has a professional snap.