Endulge Keto Chocolate Cups Recipe

DIRECTIONS

These chocolate cups are great when used as a "container" for other decadent ingredients such as Hazelnut Chocolate Spread, whipped cream with berries or even Frozen Peanut Butter Chocolate Cheesecake Bombs.
 

1. Line a muffin tin compartment with a paper cupcake liner. Place chocolate pieces in a Pyrex measuring cup. Microwave on 20 percent power for 30 seconds. Stir, and repeat process until pieces are melted but haven't completely lost their shape. Stir until smooth.
2. With a pastry brush, coat inside of cupcake liner with a layer of chocolate. Refrigerate 4 to 5 minutes, until chocolate sets. Repeat process until all the chocolate is used up. When chocolate is hardened, carefully peel off liner.
3. Cups may be made ahead, covered in plastic and stored in a cool place for up to 5 days.  This recipe makes only 1 cup... so be sure to adjust measurements to serve for a party.  Note also that you can probably get 2-3 mini muffin tins filled with just a single serving.  So consider making smaller cups.