White Chocolate Citrus Cups
Creamy white chocolate cups filled with bright citrus jam make the perfect sweet and tangy no-bake treat. They’re easy to make, vegan-friendly, and so fun to eat!
Equipment
- silicone molds, freezer, air tight container
Ingredients
- 16 oz vegan white chocolate or dark chocolate if you prefer
- 1 tbsp coconut oil
- ⅔ cup of my homemade citrus jam recipe in notes or citrus jam of choice
Instructions
- Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
- Spoon about ¼–½ teaspoon of the melted chocolate into the base of each silicone mold. Using the back of a spoon, spread the chocolate up the sides of the mold to create a thin shell.
- Place the molds in the freezer for 1–2 minutes, or until the chocolate has set.
- Remove the molds from the freezer and spoon about 1 teaspoon of citrus jam into the center of each chocolate cup. Adjust the amount according to the size of your molds.
- Cover the citrus jam with more melted chocolate, making sure the filling is completely enclosed. Return the molds to the freezer for about 5 minutes, or until set.
- Remove the chocolate cups from the freezer and drizzle the remaining melted chocolate over the tops.
- Return to the freezer one final time until the chocolate is completely set.
- Gently remove the chocolate cups from the molds and enjoy!
Notes
I Highly recommend using my easy citrus chia jam for this recipe. It only takes 15 minutes to make! And is so vibrant and punchy and a perfect counterpart to the sweet and creamy chocolate. Grab the recipe here. You can of course sub for a lime or orange jam if you choose :)
Chocolate: I love these with white chocolate, but dark chocolate is delicious, too. Use your favorite chocolate depending on the flavor you’re after.
Vegan option: To keep these cups vegan and dairy-free, use a vegan white chocolate. Regular white chocolate can also be used if you don’t need them to be dairy-free.
Molds: I used small Reese’s-style silicone molds, but you can use any silicone candy or chocolate mold you like. A mini muffin tin lined with cupcake liners will also work. Adjust the amount of chocolate and filling according to the size of your molds.
To grab the moulds I used click here