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Ingredients
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Chocolate Cups
Method
Preparation
Melt the Chocolate
In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring after each, until smooth.
Prepare the Chocolate Cups
Using a pastry brush or the back of a spoon, coat the inside of a mini muffin tin with a layer of melted chocolate. Make sure to cover the sides well.
Chill
Place the muffin tin in the refrigerator for about 10 minutes or until the chocolate is set.
Fill with Ginja
Once the chocolate cups are set, remove them from the refrigerator and fill each cup with 1 tablespoon of Ginja liqueur.
Seal with Chocolate
Pour a thin layer of melted chocolate over the top of each filled cup to seal in the Ginja. Use a spatula to smooth the tops if needed.
Final Chill
Return the muffin tin to the refrigerator and let the cups chill for another 15 minutes to set completely.
Serve
Once set, carefully remove the chocolate cups from the muffin tin and sprinkle a pinch of sea salt on top before serving.