Cups filled with almond butter, raspberry jam and white chocolate

Preparation

Coat the mold twice with white chocolate and refrigerate between each coating so that it’s cool and well tight when coating again.
(it’s preferrable to coat with chocolate at least twice, because if you coat only once, the cups will break when unmolding).

When you make the almond butter, it’s up to you if you want it crunchy or not. If you want it crunchier, it’s preferrable to stop the food processor when you start seeing butter and there are still large pieces of almond, the more you grind, the creamier it will be, so it’s up to you how crunchy you want it.

After filling and adding the last layer of chocolate, refrigerate for at least two hours so the jam, almond butter and chocolate are firm.

Preparation video link: https://www.instagram.com/reel/CRtmd0_FYW5/?utm_medium=copy_link

Recipe by: @nathyglia