Dark Chocolate-Rum Cups
A rich and indulgent dessert with layers of dark chocolate, a hint of rum, and a crumbly Oreo base, topped with whipped cream.
Instructions
- Put the canned coconut milk in the fridge overnight to separate the cream from the water.
- Crush the Oreo cookies either in a freezer bag using a rolling pin or pulse them in a food processor. Add 1 spoonful of crushed cookies to each cup and set aside.
- Melt the dark chocolate using a microwave (20 seconds at a time, stirring in between) or over a water bath.
- Scoop out the coconut cream and mix it with the melted dark chocolate, rum, rum flavoring, and cocoa powder until smooth.
- 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 a nozzle of your choice. Pipe the cream on top of the chocolate layer.
- Chill the cups in the fridge for 3 more hours. Store in an airtight container for up to a week.
Notes
- Use only the thick coconut cream from the chilled can; avoid adding the coconut water so the filling sets firmly.
- If using a water bath (double boiler), keep the bowl dry—water droplets can seize the chocolate.
- Taste the rum + rum flavoring mix before filling the cups and adjust to preference.
- For clean layers, let the chocolate layer set before piping the whipped cream.
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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