Chocolate Cups
Decadent and creamy chocolate cups with an Oreo base, rich chocolate filling, and a light whipped cream topping.
Instructions
- Refrigerate the canned coconut milk overnight to separate the cream from the water.
- Crush the Oreo cookies by placing them in a freezer bag and rolling them with a kitchen roller, or pulse them in a food processor. Place 1 spoonful of crushed cookies into each cup and set aside.
- Melt the cooking chocolate in the microwave (in 20-second increments, stirring in between) or using a double boiler.
- Scoop out the coconut cream and mix it with the melted chocolate until smooth and creamy.
- Fill each cup with the chocolate mixture and refrigerate for about 1 hour to set.
- Whip the vegan whipped cream and fill a piping bag with the nozzle of your choice. Pipe the cream on top of each chocolate cup.
- Refrigerate for at least 2 more hours. Store in an airtight container for up to a week.
Notes
- Don’t shake the coconut milk can before chilling—this helps the cream separate cleanly.
- Use only coconut cream (not the watery part) so the filling sets properly.
- Let the melted chocolate cool slightly before mixing with coconut cream to avoid splitting.
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Spatula
- Whisk
- Rolling Pin
- Food Processor
- Microwave
- Saucepan
- Stove
- Cup
- Spoon
- Hand Mixer
- Piping Bag
- Food Storage Container
Nutrition Facts
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