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Chocolate and Strawberry Cups in hand
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4.89 from 9 votes

Paleo Chocolate Ganache Strawberry Cups

Prep Time10 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 12
Author: Lexi

Ingredients

Instructions

  • Make strawberry jam as directed here and let cool.
  • Line muffin tin with parchment liners.
  • Melt chocolate over double boiler, or using preferred method for melting chocolate.
  • Pour 1 tablespoon melted chocolate inside parchment liner. You can make them into different shapes as seen in the pictures above, too. Using the back of a spoon, line chocolate 1/3 of the way up the liner to create a cup. Repeat for the remaining cups.
  • Place tin inside of refrigerator for 10 minutes or freezer for 5 until hardened.
  • Meanwhile make ganache; heat coconut cream in a pan until it starts to bubble along the edges (do not let boil).
  • Place 1/2 cup chopped chocolate in heat proof bowl.
  • Pour hot coconut cream over chocolate, taking care that chocolate is completely submerged. Let sit for 10 minutes undisturbed (mixing it before this will make it grainy).
  • Stir ganache with whisk until shiny and emulsified.
  • Take out tin from refrigerator and spoon 1 tablespoon of ganache into chocolate cups. Repeat with remaining and place in refrigerator for 10 minutes to cool.
  • Once cool, spoon 1 tablespoon jam on to ganache. Using a spoon smooth out the jam until it is level.
  • Reheat remaining chocolate gently until smooth. Top strawberry jam filling with about 1 tablespoon of melted chocolate.
  • Sprinkle with sea salt and let cool in refrigerator for 10 minutes or until hardened and ready to serve.
  • Store in the refrigerator for 1 week or the freezer for up to 3 months.