As promised, I have another treat for you today. This time, I have made a staggering amount (70 and almost all gone now…) of small but mighty vegan chilli chocolate raspberry cups.
A subtle, but detectable chilli kick gets a beautiful contrast from a sweet raspberry filling. Chocolate, chilli and raspberries are a match made in heaven as far as I’m concerned. I love raspberries almost as much as I love chocolate and always await their season with massive impatience. Unfortunately, I haven’t been in luck these past two summers as it is too hot for berries to grow here so I had to shelve my raspberry fetish until I go somewhere with a more a moderate summer. When we left Greece in August, I descended on every market or roadside stall selling these little bumpy fruits and despite my best intentions devoured them before they were able to find their way into any dish of mine. I couldn’t get enough of these sweet-tart gems and the best ones, by far, were the raspberries plucked straight from a bush in my auntie’s garden. Now that we are back in Greece and the season for these little beauties has gone anyway, I have had to use a good quality jam in these cups. It’s not all bad as it makes this recipe a little bit easier and quicker to make. Now, don’t be put off by the fact that I’ve tempered my chocolate before making chocolate cups. This step is totally optional and while cups made from tempered chocolate are nicer, it isn’t a make or break so do give these little treats a go. You’ll not regret it, that I can promise.
TEMPERING CHOCOLATE (OPTIONAL) CHOCOLATE CHILLI GANACHE ASSEMBLY
