1-2 tbsp sugar, depending on the cocoa percentage you use
Directions
In a saucepan, boil some water. In a separate bowl, large enough to cover the saucepan, add chocolate pieces, butter, and sugar. Place it over the saucepan. Double boil it until the butter and chocolate mixture comes together as one and the sugar has melted completely. Once done, keep aside to cool.
Take 6 silicone cupcake molds. Fill 1/4 of each mold with chocolate sauce and freeze until they are set, takes about 20-30 minutes.
To make the Raspberry jam, add 2 raspberries and peach pucks, fresh raspberries, and chia seeds in a saucepan. Raspberries would provide extra texture to the jam and chia seeds would help thicken the jam. Bring it to a boil and cook until a jelly-like texture is formed. Once done keep aside and let it cool.
Take the chocolate cups out of the freezer. Check if they have been set properly. Add about 1 tbsp of jam to each mold. Place them back in the freezer until set, this would take around 15-20 minutes.
Lastly, heat the remaining chocolate sauce again to get the running consistency back and let it cool a bit.
Take the chocolate and Raspberry cups out of the freezer and check if they look set. Finish each cup with added chocolate sauce layer on the top and freeze for another 15-20 minutes.
Once done, take them out of the freezer and let them sit on the counter for 5-7 minutes, before you take the cups out of the molds. These make for a perfect dessert at any time of the day. Enjoy
