Paleo Three Musketeers Cups
These paleo treats will bring childhood memories back with every bite. Creamy nougat filling surrounded in dark primal chocolate...all it's missing is it's silver wrapper!
gluten free, no bake, Paleo
Chocolate Cup Ingredients:
For the Chocolate Cup:
Take a wax lined cupcake liner or silicone cupcake liner(this one works best and can be reused!) and spoon 2 tablespoons of melted
Swirl around, covering the entire cavity of the cupcake liner.
Turn cup over and shake out any excess chocolate that might “pool” on the bottom.
Turn right side up again, and place on a flat surface and transfer to fridge to set up.
For the Nougat:
In a small saucepan, bring the maple syrup and ½ cup of water to a boil on medium-high heat.
While it is heating, mix together the gelatin and 2 tablespoons water in a small bowl, set aside.
Using a candy thermometer, check the maple syrup very often and pull off of the heat when it reaches 240℉.
With a wire whisk, mix in the gelatin/water mixture until it has melted completely into the hot syrup.
Pour into a mixer, fitted with a whip attachment(this is the ONLY attachment that will work here)
Whip mixture on high speed for about 5-10 minutes, this will get light in color and start to triple in size.
At this point, with mixer still on high, add coconut flour and ¼ cup water, slowly.
Keep whipping until a “watery” marshmallow consistency is achieved.
Spoon or pipe a small amount of the marshmallow mixture into the bottom of each
cup(about 1” tall) and set aside.
Let set up in fridge for 15 minutes, then pour melted
over the top, covering the filling and “sealing” the cup.
Place in fridge again to set up, peel back the cupcake liner, and enjoy!
Equipment Needed: Cupcake liners, small stainless steel pot, stand mixer with whip attachment OR hand mixer, candy thermometer, bowls, measuring spoons/cups.