Chocolate Cups - Toffee Apple, Cinnamon and Peanut butter

1. Slowly melt 60g of Chocolate in a pot - remember to stir until melted, you don't want the chocolate to burn
2. Then spoon a thin base layer of chocolate into 6 cupcake cases (no deeper than half a cm), you just want this to line the case.
3. Refrigerate for 10-15 minutes, so the base can set.
4. While you wait, you can prepare the filling. First finely chop the Apple into small chunks.
5. Now add the Apple, Peanut Butter and Cinnamon to a bowl and mix together.
6. Remove the cases from the fridge and and place a tea spoon of the mixture in the centre of each case.
7. Melt the remaining 60g of chocolate and cover each case, until the filling is covered.

Optional Toppings:

You can choose whatever you like to top these tasty cups, we used half a square of Pure Heavenly Chocolate and a tangerine segment. Alternatively, our White Chocolate would make a great drizzle.