Chocolate Dessert Cups with Saffron Cream

Instructions:

Make the Chocolate Shells

1. Combine the chocolate chips and butter in a saucepan and melt over medium heat, stirring until smooth and fully combined.
2. Remove from heat and allow the chocolate mixture to cool slightly.
3. Arrange 4 medium ice cubes on a parchment-lined tray. Spoon the melted chocolate over each ice cube, ensuring the chocolate coats the top and sides evenly.
4. Transfer to the freezer and chill for 30–60 minutes, or until the chocolate is completely set.

Make the Saffron Cream

1. In a bowl, whisk together the coconut cream, saffron latte powder, and maple syrup until smooth and creamy.
2. Refrigerate for 30–60 minutes to allow the mixture to thicken and set.

Assemble

1. Once the chocolate has hardened, gently remove the ice cubes to reveal the chocolate shells.
2. Pipe or spoon the saffron cream into each chocolate cup.
3. Garnish with saffron threads, if desired.
4. Serve immediately and enjoy.