Banana Almond Muffins

Ingredients:
4 very ripe bananas
1 egg, beaten
1 1/2 tbsp of greek yogurt
1/4 cup melted butter
1 tbsp whiskey (optional)
1 tsp vanilla extract
3/4 cup of light brown sugar, lightly packed
1 tsp baking soda
1 tsp salt
3/4 cup all-purpose flour
3/4 cup almond meal
1/4 cup almond slivers (optional)

Directions:
1. Preheat oven to 350 degrees and prepare the muffin pan.
2. In a large bowl, mash the ripe bananas, leaving it chunky. Add the egg and yogurt and whisk to blend.
3. Next, add the melted butter, whiskey, and vanilla extract and whisk to blend. Then add the sugar, baking soda, and salt, and whisk until incorporated.
4. Sift in the flour and add the almond meal. Gently fold batter together. Do not over mix.
5. Fill muffin pan cups with batter 3/4 full and top with almond slivers.
6. Bake on middle rack for 18-20 minutes or until muffins spring back when gently pressed.
7. Rotate pan half way through baking. Let cool on a wire rack for 5 minutes. Enjoy!

f0o0od:

Chocolate-Banana Roulade

For batter:
6 eggs
6 tablespoons granulated sugar
3 tablespoons cocoa powder
1/2 teaspoon baking soda

For filling:
200 ml milk
2 tablespoons flour
250 g butter, room temperature
1 egg
1 sachet (8 g) vanilla sugar
2 tablespoons cocoa powder
4 tablespoons powdered sugar
2 bananas (long and straight)

neutral oil to grease baking tray
cocoa powder for dusting

Preheat oven to 180°C.
Pre-grease the baking tray (35 x 25 cm) and line it with the parchment paper.
Separate the yolks from the whites, beat the egg whites till stiff peaks form.
Whisk egg yolks with sugar (for about 10 minutes) until foamy. Add cocoa powder and baking soda. Gently fold the egg whites into the egg yolks. Pour the mixture onto the baking tray. Bake for about 7 - 10 minutes. Transfer the crust onto a damp table cloth, scroll along the longer edge and let it cool down. When cool, unroll and remove the paper.

Cook milk and flour until a thick paste consistency. Take off the heat and stir in an egg. Let it cool down completely. Mix the whole butter into the cold milk-flour cream and divide into 2 parts - the ratio of about 60/40. Add cocoa powder mixed with powdered sugar into a bigger portion and vanilla sugar into a smaller one. (Leave half of the cocoa filling for decorating.)
Unroll the crust, spread even layer of a vanilla filling and half of the cocoa filling on the top of that. Place bananas along the edge of the longer side and roll to make a roulade. Cover the surface with remainig cocoa filling and dust with some cocoa powder.
Place in the refrigerator for couple of hours before cutting and serving.

12 servings

4 months ago 508 notes View high resolution

f0o0od:

Mozzarella Pesto Panini

2 pieces rustic country bread

2 slices of fresh mozzarella, sliced thin

2 tablespoons fresh pesto

1 teaspoon butter.

Spread both sides of the bread with the pesto and place the mozzarella in the middle. Warm the butter in a skillet over medium heat and place the sandwich in it. Place a heavy lid or tea kettle on top of the sandwich and let it cook for about 3 minutes, or until crispy and golden. Flip the sandwich and repeat cooking on the other side with the kettle placed on top. Cook for another 2-3 minutes. Cut and serve!

5 months ago 282 notes View high resolution

f0o0od:

Herbed Goat Cheese Bites

MAKES 10-12 BITES

Adapted from Tyler’s Ulimate

1 baguette, sliced ~1/2″ thick
1 log of good goat cheese
1 small jar of whole sun-dried tomatoes, packed in olive oil
small handful Italian parsley
small handful basil leaves
small handful mint leaves
salt & pepper

Preheat the oven to 350 degrees.
Brush the slices of baguette with a little olive oil from the jar of sun-dried tomatoes. Press the slices into a muffin tin (so that they bake in a rounded shape, like a spoon) and let toast 6-8 minutes, or until golden brown.
While the toasts cool, combine the herbs on a cutting board and chop together.
Roll the goat cheese log in the herbs. Then, slice the log into ~1/4 rounds (if the cheese sticks, try wetting your knife slightly and slicing straight through the log).
Top each toast with a slice of the goat cheese and a sun-dried tomato.

6 months ago 433 notes View high resolution

Roasted garlic, avocado tomato chicken melt

Ingredients:

4 in. sandwich roll cut in half
roasted garlic spread(found in deli section of grocery store)
1/2 a mashed avocado
leftover rotisserie chicken
4 slices of tomato
2 slices Colby- jack cheese
salt and pepper
hot sauce
cilantro

Directions:
Step 1: Heat oven to broil.
Step 2: Spread a generous amount of garlic spread on each half of the bread, if you can’t find garlic spread use pesto if you like. Put the garlic side up on a sheet pan and pop in the oven for 2 minutes to lightly toast.
Step 3: Take bread out of the oven and spread the mashed avocado on each side then pile pieces of chicken on. Top with tomato and cheese, salt and pepper and put back under the broiler until the cheese it melt the way you like it about 2 minutes.
Step 4: Take the open face sandwich out of the oven and garnish with hot sauce and sprigs of cilantro or even chopped green onion and enjoy.

(via foodfuckery)

6 months ago 954 notes View high resolution

Guacamole Grilled Cheese

ingredients:

To make the guacamole:
2 ripe avocados
1/2 small onion, minced
1 clove garlic, minced
1 small jalapeño, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1 Roma tomato, chopped

4 slices crusty white bread
4 slices Cheddar cheese
Butter, for buttering bread

directions:

1. To make the guacamole-cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a large bowl. Using a fork, mash the avocado. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir.

2. Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with cheese. Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown. Make the other sandwich the same way and serve warm.

6 months ago 450 notes View high resolution

Grilled Caprese Salad Pizza

Ingredients:

1 store- bought pizza dough sheet, or homemade pizza dough
2 tomatoes, sliced thick or 1 cup cherry tomatoes, cut into quarters
1/2 pound cheese mozzarella, drained, and sliced thick (or mozzarella bites)
12 fresh basil leaves
extra virgin olive oil
pinch of salt

Directions:

Heat a grill pan to medium-high. Brush with 1 tablespoon oil
Roll pizza dough, and cut with a round cutter (or stretch to four ovals, or your preferred shape)
Transfer dough to preheated grill pan. Cook on one side 2 to 3 minutes
Turn the pizza using tongs, and bake on the other side for another 2 to 3 minutes
Transfer to a serving plate, and top with tomato and mozzarella. Arrange a few basil leaves on each pizza.
Drizzle olive oil over the top of the salad, and sprinkle a pinch of salt. Serve inmediately
Alternatively, you may cook the salad on the grill pan, inside two pizza pieces, until cheese begins to melt

Preparation: 10 min

Cooking time: 5 min

Yield:4 mini pizzas

(Source: f0o0od)

7 months ago 222 notes View high resolution

Chocolate Cheesecake Waffle Pie

Ingredients:

Waffle

6 oz semi-sweet chocolate chips (melted)
8 oz cream cheese (softened)
1/2 cup sugar
2 eggs
tsp vanilla extract
1/4 cup water
tbsp coffee grinds
pinch salt
1/2 box yellow cake mix
(or 1/2 your fave YC mix recipe)

Oreo Pie Crust

Whipped Chocolate Icing

2 handfuls semi-sweet chocolate chips
(1/2 chopped)
2 cups heavy whipping cream
1 cup confectioners sugar
tbsp unsweetened cocoa powder

Directions:

Mix sugar and cream cheese until smooth and creamy
Add eggs one at a time
mix coffee grinds, water, vanilla extract, and salt in a microwave safe bowl and heat in the microwave for 1 minute. Use a strainer to remove grinds and add to cream cheese mix
Slowly add in cake mix until mixed well
Add melted chocolate until mixed well
Spray the waffle iron
Fill the waffle iron, close, and let cook for 3 1/2 minutes on medium
Prepare the icing by whipping all ingredients together (with chopped chocolate, save other half for garnish) until you get stiff peaks
Stack the waffles in the oreo cookie pie crust putting a layer of whipped icing in between each waffle.
Spread icing around sides, fill in the gap with more icing, and add a little on top
Let set in the fridge for at least 30 minutes before serving

7 months ago 164 notes View high resolution

Cheesy Mexican Corn Dip

Ingredients:

2 cups shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese
2 Tablespoons chipotle peppers in adobo sauce, minced
1 (4 ounce) can diced green chilies
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1 1/2 cups fresh or frozen corn kernels
1 small tomato, seeded and diced
2 Tablespoons cilantro, chopped
1 green green onion, chopped (optional)

Directions:
Preheat oven to 350 degrees F. Lightly grease an 8-inch baking dish.

In a medium bowl, combine cheeses, chipotle peppers, green chilies, mayonnaise, garlic powder, and corn.

Spread into 8-inch baking dish and bake for approximately 20 minutes or until cheese is golden and bubbly.

Top with diced tomato, cilantro, and green onion, if using. Serve warm with tortilla chips.

(via foodfuckery)

7 months ago 263 notes View high resolution

Roasted Pepper Pesto Pasta

Roasted Pepper Pesto with Toasted Walnuts and Goat Cheese

Difficulty: Easy
Makes: 6 to 8 servings
Total Time: 30 mins
Hands-On Time: 15 mins

Ingredients

1 pound whole wheat spaghetti
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/2 yellow onion, halved and thinly sliced
1/4 cup tomato paste
8 roasted red peppers (or 1 (16 oz) jar), finely chopped
2 teaspoons sugar
2 tablespoons fresh thyme leaves
3/4 teaspoon red pepper flakes
1 teaspoon kosher salt
2/3 cup toasted and finely chopped walnuts
6 ounces fresh goat cheese (chevre), crumbled

Instructions

Bring a large pot of heavily salted water to a boil over high heat. When it boils, add pasta and cook according to package directions. Reserve 1 1/2 cups of the pasta water then drain the pasta.

Meanwhile, heat 2 tablespoons of the oil in a large saucepan over medium-high heat. When it shimmers, add onion and cook until softened about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomato paste, roasted peppers, and sugar (more as needed to balance the tomatoes sourness), and cook until just thickened. Remove the pan from heat and transfer half to a blender and process until very smooth, at least 2 minutes.

Wipe out the pan then return it to the stove over medium low heat, add the remaining olive oil and heat until it is shimmering. Add the thyme and red pepper flakes and cook until fragrant. Add the pasta, puree, and salt to the pan and stir to combine. Add 1 cup of the pasta water and cook over medium-low until sauce just clings to the noodle (add more pasta water as desired to thin the sauce). To serve, plate and top each serving with walnuts and a crumble of goat cheese.

7 months ago 193 notes View high resolution

Kale, Red Onion, and Pistachio Pizza

Makes one pizza

Notes: We recommend using San Marzano tomatoes (a variety grown in Italy) as the base; we’ve found they’re irreplaceable in terms of flavor. However, if you can’t find them, you can substitute any quality crushed tomatoes.

Start out by watching our Easy Homemade Pizza Dough Video

What You Need
1 pizza dough
About 1/2 cup crushed San Marzano tomatoes
3 garlic cloves
A few handfuls Italian blend cheese, shredded (we used a blend of mozzarella, provolone, and parmesan)
6 to 8 leaves kale
1/2 red onion
Handful pistachios
Kosher salt
Olive oil

What To Do

1 Prepare the dough using either the stand mixer or food processor methods (you also can knead by hand; follow the video instructions for more). Follow the preparation instructions in the dough recipe if you’ve made it in advance. Place your pizza stone in the oven and preheat to 500°F.

2 Prepare the toppings: Dice the garlic. Finely slice the red onion. Wash the kale leaves, remove the stems, and roughly chop the leaves. In a small skillet, heat a few drizzles of olive oil – add the kale, and saute, stirring, for several minutes until the kale is wilted. If the pistachios are not crushed or chopped, do so (you can place them in a handkerchief or plastic bag and pound with a rolling pin or other heavy item).

3 When the oven is ready, stretch the dough into a circle (see this video for instructions). Place it on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.

4 Quickly assemble the pizza: Thinly spread some of the crushed tomatoes over the dough, then add diced garlic on top. Sprinkle on as much cheese as you like. Top withkale, red onion.and pistachios. Sprinkle with a bit of kosher salt.

5 Bake the pizza: Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes.

8 months ago 144 notes View high resolution

the best chocolate cake (so far)

Beatty’s chocolate cakebutter for greasing the pans1 3/4 cups flour2 cups sugar3/4 cup cocoa powder2 tsp baking soda1 tsp baking powder1 tsp salt1 cup buttermilk1/2 cup vegetable oil2 eggs1 tsp vanilla1 cup freshly brewed hot coffee *I used 2 teaspoons of instant coffee in 1 cup of boiling waterPreheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Meringue frosting1/2 cup egg whites (about 4 large) 1 cup sugar3/4 tsp cream of tartar1 cup water1 Tbsp pure vanilla extract Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable—don’t try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it’s really better to use it right now.

the best chocolate cake (so far)

Beatty’s chocolate cake
butter for greasing the pans
1 3/4 cups flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1 cup freshly brewed hot coffee *I used 2 teaspoons of instant coffee in 1 cup of boiling water

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Meringue frosting
1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 tsp cream of tartar
1 cup water
1 Tbsp pure vanilla extract

Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.

Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.

When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable—don’t try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it’s really better to use it right now.

(Source: oohhhbaby, via importantcat)

1 year ago 181 notes View high resolution

Individual Tiramisu

Individual servings of tiramisu with alternating espresso and mascarpone fillings. And if you want - homemade ladyfingers!

Ingredients

For the soaking syrup:
1/2 cup strongly-brewed coffee or espresso
1 Tbsp sugar
For the filling:
8 oz reduced-fat cream cheese
8 oz mascarpone
2 tsp vanilla
1/2 cup sugar
2 Tbsp strongly-brewed coffee or espresso
2 Tbsp milk
For assembly:
4 8-oz clear plastic cups or ramekins
24 ladyfingers, purchased or homemade
1 oz semisweet chocolate, grated

Instructions

In a small bowl, mix espresso and sugar, stirring until the sugar has disolved.
Set aside to cool.
With your mixer, cream the mascaropone, cream cheese, vanilla, and sugar on medium-high for 3-5 minutes, until light and fluffy. The mixture should feel smooth (not gritty) when rubbed between your fingers.
Remove half of the mascarpone mixture and transfer it to a smaller bowl.
Add 2 Tbsp of espresso and mix well.
Add 2 Tbsp milk to the remaining filling and mix (this is just to thin the filling, the type of milk - whole, skim, etc - does not matter) well.
Trim the ladyfingers so that they come just below the top rim of the cups. Reserve the excess pieces. (The trimmed ends of the cookie are “the bottoms,” the rounded uncut ends are “the top.”)
Working with one ladyfinger and one serving at a time, quickly dunk the top half of the cookie into the soaking syrup and place in the plastic cup coffee-end (top) up.
Repeat with 3 more lady fingers, arranging them around the cup (if your ladyfingers are thin, you might need to use more than 4).
Place one of the reserved trimmed ends of the cookies into the bottom, followed by a spoonful of the espresso filling, the plain filling, and top with more ladyfinger pieces (when you run out of trimmed pieces, tear additional ladyfingers into small pieces to fit the next layer). Repeat 2 more times to fill the cup.
Sprinkle grated chocolate over the top.
Repeat the process for the remaining servings.
Loosely cover and refrigerate for a couple of hours before serving.

Notes

Yields: 4 servings

(via foodfuckery)

1 year ago 286 notes

Pasta with Pistachios,Meyer Lemon and Broccoli

Yield: 6 servings

Cook Time: 15 minutes

INGREDIENTS

1 cup shelled pistachios

1 tablespoon kosher salt plus extra for pasta water

1½ pounds medium tube-shaped pasta (such as maccheroni or penne)

1 large head broccoli, stems trimmed

2 garlic cloves

Juice and zest of 1 Meyer lemon (or zest of 1 regular lemon with 3 tablespoons lemon juice and 1 tablespoon orange juice)

1 teaspoon red pepper flakes

1 cup flat-leaf parsley leaves

½ cup mint leaves

1½ cups extra-virgin olive oil

½ cup finely grated Pepato or Pecorino Romano cheese

2 tablespoons finely chopped chives

Sea salt

Fennel pollen (optional)

(via foodfuckery)

1 year ago 226 notes View high resolution

Banana Chocolate Chip Pancakes

Makes about 10 pancakes

1/2 cup whole wheat pastry flour (can sub for whole wheat flour)

1/2 cup all-purpose flour

3 tablespoons cocoa powder

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 tablespoon sugar

1 1/2 bananas, mashed (mine were small)

1 cup buttermilk

1 large egg

1 teaspoon vanilla extract

1 tablespoon vegetable oil

Directions:

1. In a large bowl, whisk whole wheat flour, all purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar.

2. In a small bowl, mash bananas. Add in the buttermilk, egg, vanilla, and vegetable oil, and mix until well combined.

3. Pour the liquid ingredients into the wet ingredients and mix until just combined. You want the mixture to still have some lumps.

4. Allow the batter to rest for 5 to 10 minutes. I found this makes for lighter and fluffier pancakes.

5. Cook pancakes until there are bubbles on the surface and the edges are just cooked, about 2 minutes. Flip and cook for an additional minute.

**To keep pancakes warm while cooking, preheat oven to 175 degrees and place cooked pancakes on a cookie sheet or plate.

1 year ago 139 notes View high resolution

Roasted Pepper Pesto with Toasted Walnuts and Goat Cheese

Difficulty: Easy

Makes: 6 to 8 servings

Total Time: 30 mins

Hands-On Time: 15 mins

Ingredients

1 pound whole wheat spaghetti

3 tablespoons olive oil

3 garlic cloves, thinly sliced

1/2 yellow onion, halved and thinly sliced

1/4 cup tomato paste

8 roasted red peppers (or 1 (16 oz) jar), finely chopped

2 teaspoons sugar

2 tablespoons fresh thyme leaves

3/4 teaspoon red pepper flakes

1 teaspoon kosher salt

2/3 cup toasted and finely chopped walnuts

6 ounces fresh goat cheese (chevre), crumbled

Instructions

Bring a large pot of heavily salted water to a boil over high heat. When it boils, add pasta and cook according to package directions. Reserve 1 1/2 cups of the pasta water then drain the pasta.

Ingredients

For the soaking syrup:

1/2 cup strongly-brewed coffee or espresso

1 Tbsp sugar

For the filling:

8 oz reduced-fat cream cheese

8 oz mascarpone

2 tsp vanilla

1/2 cup sugar

2 Tbsp strongly-brewed coffee or espresso

2 Tbsp milk

For assembly:

4 8-oz clear plastic cups or ramekins

24 ladyfingers, purchased or homemade

1 oz semisweet chocolate, grated

Instructions

In a small bowl, mix espresso and sugar, stirring until the sugar has disolved.
Set aside to cool.
With your mixer, cream the mascaropone, cream cheese, vanilla, and sugar on medium-high for 3-5 minutes, until light and fluffy. The mixture should feel smooth (not gritty) when rubbed between your fingers.
Remove half of the mascarpone mixture and transfer it to a smaller bowl.
Add 2 Tbsp of espresso and mix well.
Add 2 Tbsp milk to the remaining filling and mix (this is just to thin the filling, the type of milk - whole, skim, etc - does not matter) well.
Trim the ladyfingers so that they come just below the top rim of the cups. Reserve the excess pieces. (The trimmed ends of the cookie are “the bottoms,” the rounded uncut ends are “the top.”)
Working with one ladyfinger and one serving at a time, quickly dunk the top half of the cookie into the soaking syrup and place in the plastic cup coffee-end (top) up.
Repeat with 3 more lady fingers, arranging them around the cup (if your ladyfingers are thin, you might need to use more than 4).
Place one of the reserved trimmed ends of the cookies into the bottom, followed by a spoonful of the espresso filling, the plain filling, and top with more ladyfinger pieces (when you run out of trimmed pieces, tear additional ladyfingers into small pieces to fit the next layer). Repeat 2 more times to fill the cup.
Sprinkle grated chocolate over the top.
Repeat the process for the remaining servings.
Loosely cover and refrigerate for a couple of hours before serving.