Any true gourmet knows to have delicious chocolate treat recipe up their sleeve. This one will not disappoint and the palets’ dainty size makes them the perfect guilt free delight to accompany a cup of tea or an espresso!
The base used is the same as that for the Granola Cupcakes I showed you a short time ago, so you can kill two birds with one stone!
– very quick (5 min de preparation, 10 min baking)
– fun for the kids to make
– gluten free, vegetarian, LeBootCamp and FodMap friendly
– 340 gr. plain granola (not the crunchy version as the nuggets are too big), gluten free or ordinary if you aren’t intolerant.
– 3 tbsp coconut oil (be very precise or the shape won’t hold when you bake them)
– 3 tbsp brown sugar
– 1 egg
– 2 slabs cooking milk chocolate (fear not, we won’t be using all of it! The larger quantity makes the coating easier)
– 1 tbsp rapeseed oil
– optional, for a coconut version: 3 tbsp coconut flakes to add to the base mix and a little more to decorate the top of the chocolate coating.
You will need a small round cookie cutter or mini cheesecake ring to shape 1.5cm to 2cm diameter palets.
– Preheat the oven at 340 degrees F (170 degrees Celsius)
– Mix the coconut oil, sugar and egg together. Incorporate the granola, (+ optional coconut flakes) mix well.
– Line an oven tin with greaseproof paper.
– Form your palets using the cookie cutter directly on the greaseproof paper (spoon some of the mix inside, press well and remove the mold carefully, repeat)
– Bake for 6 minutes, or a couple more depending on your oven, until the top of the palets is golden but not brown. The color changes fast so keep an eye on them (with my oven it is precisely 6min 30secs!)
– Let them cool down. You can refrigerate to speed things up.
– During that time, melt the chocolate with the rapeseed oil in a double boiler (a bain marie for the francophiles).
– As soon as the chocolate is ready (don’t let it sit around, use immediately), coat the palets: using thongs take each palet one at a time, dip the uneven side in the chocolate and place it smooth side down on a sheet of greaseproof paper to set.
(If you are making a coconut version, add a few coconut flakes on the top before the chocolate has set.)
– Once all the palets are chocolate coated, refrigerate them.
They will keep for up to 5 days in the fridge and will delight your guests at the end of a dinner party or make an amazing treat for the children alongside a juicy autumn apple.
On LeBootCamp we love good food!