Chocolate cups

For 4 persons

200 g dark chocolate
120 g La Vida Vegan hazelnut spread
500 ml soy milk
4 tbsp sugar
3 tbsp cornstarch
ΒΌ vanilla pod
1 kiwi
1 apple
handful of raspberries


  1. First, make the chocolate cups.
  2. Put a pan of water on the heat and put the dark chocolate in a bowl.
  3. Melt the chocolate au bain-marie.
  4. Inflate 4 balloons and line a baking tray with baking paper.
  5. When the chocolate is almost melted remove the bowl from the au bain-marie.
  6. Stir well for two minutes and set the chocolate aside and let it cool slightly until it already starts to thicken up a bit
  7. Scoop 4 spoonfuls of melted chocolate onto the baking sheet, these will be the bases of the trays.
  8. Pass the balloons 1 by 1 through the chocolate and put them on the chocolate feet.
  9. Put the cups in the freezer and let them harden gently.
  10. Put the soy milk, sugar, vanilla pod and cornstarch in a saucepan and bring to the boil, stirring slowly.
  11. Let boil gently for a minute and pour I a large bowl and cover with foil so you don’t get a skin on the custard.
  12. Meanwhile, clean and chop the fruit.
  13. Carefully remove the balloons from the chocolate cups and fill generously with hazelnut spread.
  14. Spoon the custard on top and garnish with fruit.
  15. Serve immediately.