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Mini chocolate rhubarb cups (vegan, gf)

Sometimes I just want to create a new dessert and it’s the middle of the week and I don’t have time to bake complicated stuff. But I still want and need to bake, to take my mind off things, and create something colourful and comforting. So I thought of these mini chocolate cups, with a pistachio biscuit made with coconut flour and a rhubarb cream. It took me ~45 minutes to make everything and it was a nice after dinner, with interesting flavours and lovely colourful layers.

(Makes about 4 chocolate cups)

For the chocolate cups:

100g dark chocolate

Melt the dark chocolate with the double boiler system, pour into the mini cups silicone moulds allowing a not too thin not to thick layer to form (for me 2-3mm work well). Let set (in the freezer if you want to).

For the pistachio sablee:

50g pistachio flour

50g coconut flour + some fort dusting/to adjust

100g vegan butter (room temperature)

70g icing sugar

1 lemon zest

1 tbsp vegetable milk

Mix the icing sugar with the butter, incorporating well. Then add the rest of the dry ingredients (the flours sifted together) and the lemon zest. Finally, adjust with 1 tbsp of vegetable milk and when the dough comes together in a bowl wrap in a reusable plastic bag with ziplock (or cling film, but I find that for pastry plastic bags work well and are reusable, so it’s less waste!) and let rest in the fridge for 1 hour.

Once ready, make biscuits in a shape that fits well the basis of your chocolate cup mould. Bake for 10-15 minutes at 160 C (fan). Let cool.

For the rhubarb icing:

70g rhubarb, chopped

60g vegan butter

130g icing sugar

1tbsp lemon juice

Oven roast the rhubarb at 180 degrees for 10 minutes, or until soft. Let cool and blend. Beat the vegan butter and the icing sugar together for 3 minutes; once the mixture is smooth, add the blended rhubarb and the lemon juice and keep beating for 2 minutes.

Once all these components are ready, push the pistachio sablee in the chocolate cup and cover with the rhubarb cream. Then prepare the covering ganache:

Matcha salted ganache:

50g vegan chocolate

50g white vegan chocolate

2tbsp double cream

1tsp matcha powder

1/2 tsp salt

Melt the chocolate with the double boiler system, once melted add the tbsp cream, the matcha powder and the salt and whisk well.

Pour on the rhubarb cream in the mould filling the whole mould and let set in the freezer. Remove from the freezer and wait 20 minutes before eating. Keep refrigerated. The cups will keep well for a couple of days.

Let me know whether you try these recipe, here on @cake_files_ on instagram!

By cakefiles

Baking blogger with a particular interest in vegan patisserie.

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