Jamie Magazine
By Emily Ezekiel
Chocolate coins
20 mins plus setting
Super easy
makes 16-24
About the recipe
Use any type of chocolate you like, as long as it’s good quality. You'll need a small cupcake or muffin tin, preferably silicone – the quantity this makes will depend on the size of your tin. Finish with your chosen flavour combos… just make sure everything is very finely chopped
Recipe From
Ingredients
300g white, milk or dark (70%) chocolate
optional: edible gold or silver leaves, spray or glitter dust, to decorate
FLAVOURING IDEAS
pistachios and 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
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.
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