Menu

Chocolate Peppermint Cups

Easy chocolate peppermint cups recipe from Jessica Murnane's new cookbook, One Part Plant

I inherited a big sweet tooth—for chocolate. I select darkish chocolate that falls between milk chocolate and bitter-darkish. Even greater when it’s crossed with peanut butter, caramel or mint. Toffee, coconut or honey bits make me weak inside the knees. Go ahead, stir in some puffed quinoa or chili powder or chai tea.

Have you ever ever ever tasted olive oil with darkish chocolate? I’m into it. For all of my enthusiasm for chocolate in its many sorts, it’s type of humorous that I haven’t tried making additional chocolate treats.

Chocolate Peppermint Cups

Easy chocolate peppermint cups recipe from Jessica Murnane's new cookbook, One Part Plant

I inherited a big sweet tooth—for chocolate. I select darkish chocolate that falls between milk chocolate and bitter-darkish. Even larger when it’s crossed with peanut butter, caramel or mint. Toffee, coconut or honey bits make me weak inside the knees. Go ahead, stir in some puffed quinoa or chili powder or chai tea.

Have you ever ever ever tasted olive oil with darkish chocolate? I’m into it. For all of my enthusiasm for chocolate in its many sorts, it’s type of humorous that I haven’t tried making additional chocolate treats.

ingredients

That’s why I purchased excited once I found this recipe for honey-sweetened chocolate peppermint cups in Jessica Murnane’s new cookbook, One Half Plant. They require solely four substances (three, do you have to drop the flaky sea salt), about ten minutes of prep, and thirty minutes inside the freezer.

I canine-eared pretty just some recipes in Jessica’s new cookbook to make, identical to the za’atar swirl bread and easy spicy miso soup. Most of them, identical to the baklava-ish toast, are super straightforward and seem wonderful for busy weekdays.

how to make chocolate peppermint cups

In the event you occur to don’t know Jessica however, she runs a weblog that promotes plant-based consuming, and a podcast by means of which she interviews super consideration-grabbing people. Actually, two podcasts—she merely launched a model new podcast that covers her entire cookbook-making course of. I’m obsessed.

Jessica discovered plant-based diets when she was combating Stage 4 endometriosis. Her indicators decreased to manageable ranges when she transitioned to a meals routine of full meals. Isn’t that miraculous? I actually like tales like hers.

I might on no account counsel that weight-discount plan can remedy all maladies, nevertheless I wish to take heed to about people who’ve found their cures in meals fairly than prescriptions. Like my pal Tessa, whose horrible migraines disappeared when she stopped consuming gluten.

Homemade chocolate peppermint cups are so easy to make! These are honey-sweetened and delicious.

Jessica shares her story and 100 non-inflammatory recipes in her new e-book. They’re all dairy-free and gluten-free. I really feel I picked one among many solely non-vegan recipes inside the information to share. The peppermint filling includes raw honey, which is important because of it’s thicker than widespread honey or maple syrup.

Within the occasion you share my sweet tooth, I hope you’ll give these a shot. They’re a pleasurable numerous to those pricey gourmand varieties that I mentioned above, and just one can fulfill my chocolate cravings for the day. Although, sometimes I am going once more for a further, after which maybe one different. They’re that good.

These honey-sweetened chocolate peppermint cups are the perfect homemade candy!

Recipe variety: Dessert

Prep time: 
Prepare dinner time for supper: 
Entire time: 
Serves: 12 to fifteen mini cups
Delicious honey-sweetened chocolate peppermint cups! These darkish chocolate treats are pleasurable and easy to make. Recipe yields 12 to fifteen mini peppermint cups; multiply if compulsory (it’s your decision that many mini cupcake liners—seek for them inside the baking aisle).
INGREDIENTS
  • 2 tablespoons raw honey
  • ¼ teaspoon peppermint extract
  • 1 cup darkish chocolate (I used 6 ounces darkish chocolate chips)
  • Flaky sea salt (equal to Maldon), for sprinkling
INSTRUCTIONS
  1. In a small bowl, stir collectively the honey and peppermint extract until combined. Put together mini cupcake liners on an enormous plate (or on two salad plates, like I did proper right here), or if in case you have got one, fill a mini cupcake pan with the liners.
  2. Soften the chocolate (I did this inside the microwave in 30-second bursts, stirring after each one, or you need to make the most of a double boiler on the vary). Fill the underside of each cup with 1 teaspoon of the melted chocolate. Add a small dollop of the honey mixture inside the center, then excessive it with one different teaspoon of the chocolate.
  3. Sprinkle barely sea salt over the cups (discover: if you would like the salt to stay seen on prime like mine, wait until the cups have chilled for about 5 minutes to sprinkle with salt). Freeze the candies until company, about half-hour, then they’re going to have the ability to eat! For max longevity, retailer them inside the freezer in a sealed bag.