Purple Chocolate Creams

Makes about 24 chocolates
No equipment needed
Takes about half an hour

This is one for those of you who like playing around in the kitchen. They will take far longer to make than they will to eat, I'll guarantee it. But if you love getting stuck into some raw chocolate making, these little chocolates with purple centres are as fun to create as they are to devour.

Chocolate:

• 130 g coconut oil
• 80 g cacao powder
• 100 g lucuma
• 100 g yacon syrup

Filling:

• 2 tbsp tahini
• 2 tbsp yacon syrup
• 1 tsp purple corn extract

Melt the butter in a porringer or in a heat-proof bowl over hot water. Stir the chocolate powder, lucuma, and yacon syrup, in a mixing bowl.

In a separate bowl, mix the tahini, yacon syrup and purple corn.

Pour the melted coconut oil into the chocolate mixture, and stir together with a spoon.

Now here's the tricky bit. Put a teaspoon of chocolate into each mould so it's only a third to a half full. You have to act quickly because you don't want your chocolate setting. Then get a quarter to a half a teaspoon of the filling and blob that into each mould, on top of the chocolate. Try and keep it in the centre as much as possible. Finally, another teaspoon of choc on top of that, will naturally cover it and seal it in.

Pop in the freezer to set for 20 mins, or the fridge for an hour if you're not in a hurry. Turn out of the moulds and serve to guaranteed gasps of pleasure and mandatory moans of delight.

For more of Kate's recipes, check out her books or the magic bubble.