INGREDIENTS
100 g of dark chocolate
4 teaspoons of hazelnut butter
10 strawberries
INSTRUCTIONS
Melt 70 grams of chocolate.
Put it in the bottom and sides of the silicone muffin moulds.
Put it in the fridge and let it harden.
Meanwhile, cut the strawberries into small pieces and cook them over medium heat until they are soft.
Take the chocolate cups out of the fridge and add a teaspoon of hazelnut butter at the bottom.
Cover with cooked strawberries.
Melt the rest of the chocolate and use it to cover the strawberries.
Refrigerate again, until all the chocolate has hardened.
Then, carefully remove it from the moulds and enjoy.
You can keep them in the fridge for about 5 days.