These gorgeous, artful cups make beautiful holiday gifts or additions to your dessert table, and are completely free of the top 8 food allergens and even easier than pie to make.
You’ll need silicone muffin cups (paper ones can be used in a pinch, but are harder to peel off and can leave behind some residue) a microwave-safe bowl.
The process is similar for both the S’mores and Berry cups: Simply place dark chocolate chips with a bit of coconut oil in a microwave-safe bowl, microwave in 15-second increments until totally melted and incorporated, spoon some of the melted chocolate into the silicone muffin cups, add filling, top with more chocolate, decorate the tops, and refrigerate. (The full how-to and recipes are on TABLE magazine’s site, at this link).
If you have little ones around, this is a really fun project to enlist their help with: My son loved placing marshmallows and jam in the centers, decorating the tops with dried strawberries and crushed graham crackers, and enjoying the fruits of his labor after they were set.
Here are links to some of the materials I used. Top-8-free graham crackers are especially hard to come by, but thank goodness for Kinnikinnick’s S’moreables (available at Naturally Soergel’s if you’re in Pittsburgh, or on Amazon):
Equipment:
Ingredients:
Guittard Extra Dark Chocolate Baking Chips
Kinnikinnick S’moreables Graham-Style Crackers (you’ll need one full package to make a dozen S’mores cups)
Smashmallow Marshmallows (this link is to the cookie dough flavor, but I’ve tried all of them in this recipe, and they’re all good)
Bonne Maman Raspberry Preserves
*Note: Please check all ingredients for allergens before purchasing and using
This is part of a series of recipes I created exclusively for TABLE magazine. Find the full how-to and recipes at this link.
(Photo by: Dave Bryce Photography; styled by: Keith Recker, @thechromosapien; produced by: TABLE Magazine)
