Vickys Chocolate Coffee Cups, Gluten, Dairy, Egg & Soy-Free

• 400 grams plain dark chocolate
• 100 grams butter, I use Vitalite dairy/soy free sunflower spread
• 2 tbsp instant espresso powder
• 30 mini foil or paper sweet cases

1. Set out the sweet cases onto a large plate or tray
2. Break up the chocolate and add to a microwavable bowl with the butter.
3. Melt on high for a minute, stir then melt a further minute or until done.
4. Stir regularly
5. Alternatively, melt over a bain marie on the stove
6. Add the espresso powder and mix in well
7. Pour the mixture into a heatproof jug and use that to then pour the mixture between the sweet cases filling to the top
8. You could top with a chocolate coffee bean or chocolate chips at this point just to make them prettier
9. Leave to set in the fridge overnight

chocolate, butter, espresso powder, foil

Taken from cookpad.com/us/recipes/338620-vickys-chocolate-coffee-cups-gluten-dairy-egg-soy-free (may not work)