Ingredients

200 g sugar free milk chocolate
100 g sugar free creamy white chocolate
(see virtual store for specific product ideas for sugar free chocolates, sugarless company tends to work best with this recipe)

Method

1. Lay out 30 mini cupcake paper pans
   
2. Break milk chocolate into small pieces and place in a small saucepan
3. Pour a small amount of water into a medium saucepan and place on stove, slowly heat on a medium to low setting
4. Place small saucepan into medium saucepan and slowly melt the chocolate, stirring constantly with a butter knife. Be careful not to burn the chocolate.
5. Once melted take off heat and spoon evenly into cupcake pans. This will usually be about 1 teaspoon per pan.
6. Smooth the tops of each to make them flat, then place in the refrigerator to set.
7. Once set, break creamy white chocolate up into a small saucepan and place in a simmering medium saucepan of water as before, and melt slowly, being extra careful not to burn the chocolate.
8. Once melted take set milk chocolate out of the refrigerator and place on the bench.
9. Spoon white chocolate onto the top of each evenly, this will usually be about 1/2 teaspoon per pan.
10. Place all chocolates back in the refrigerator to set the white chocolate.
    

Disclaimer
All recipes contained within this site are for general information purposes only. Please consult your doctor before trying any recipes. Please check ingredients before testing any recipes. Some recipes may contain sucrose, gluten, artificial sweeteners, carcinogenics, lactose and other allergens. All information is taken at YOUR OWN RISK.