Put muffin tins in the freezer, so they are cold when you pour in the chocolate
50 grams of butter or coconut oil
100 grams of dark chocolate
When melted mix well.
Pour in silicone muffin tins or similar. use a small spatuala or knife to spread the chocolate up the sides.
Bring to the boil:
75 grams of butter or coconut oil
1 tbsp of dark brown molasses sugar
vanilla seeds from two vanilla pods
1 tsp of vanilla essence
Allow to bubble for 5 minutes, or until thick. When you dip a spoon in, it should cool immediately and coat the spoon without dribbling off.
Add 3 tbsp of thick coconut cream or cream.
Stir and allow to bubble for another few minutes.
While still hot, pour on top of melted chocolate.
Refrigerate to set.
Makes 14 chocolates.
Time in the kitchen: 15 minutes plus set time