Wir haben euch heute etwas Kleines, aber unheimlich Süßes mitgebracht: Es ist außen knackig-schokoladig, innen zuerst cremig-frisch und dann plötzlich fruchtig-süß! Na, kommt ihr drauf? Es sind Kokos-Mandel-Cups mit Marmeladenkern…mhhh!
Wenn ihr nicht nur tagträumen wollt, solltet ihr unsere Kokos-Mandel-Cups unbedingt nachmachen.
Zuerst die Muffin-Förmchen ins Gefrierfach legen. Währenddessen die Kokosblütenzucker-Schokolade in einem Wasserband schmelzen und das Muffin-Förmchen damit auskleiden. Anschließend die Förmchen 5 min. im Gefrierfach auskühlen lassen.
1. Schicht: Die Hälfte mit Kokos-Mandelmus befüllen und 10 min. im Gefrierfach festwerden lassen.
2. Schicht: Einen TL Himbeermarmelade in die Mitte geben, kurz anfrieren lassen.
3. Schicht: Die Schoko-Cup mit Kokos-Mandelmus auffüllen. Das Ganze ebenfalls 5 min. anfrieren lassen.
4. Schicht: Den Rest mit geschmolzener Kokosblütenzucker-Schokolade auffüllen.
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