No-Bake LINDOR S'mores Cups
Our Master Chocolatiers love getting creative and weaving a little Lindt magic to reinvent classic recipes and create something new, exciting and - most importantly - delicious. This recipe takes inspiration from melting s’mores sandwiches AND dainty cupcakes to create these utterly irresistible cookie cups - topped off with our creamy LINDOR Chocolate Truffles…
Chocolatier’s Tips
With an array of LINDOR truffles to choose from, you can enjoy experimenting and creating your own flavour pairings. From fruity Strawberries & Cream to refreshing Mint Milk - not forgetting our tropical Coconut and beautifully balanced Salted Caramel. Head to our ‘Pick & Mix’ page to discover our irresistible selection.
Easy
12 people
Ingredients
- 135 g digestive biscuits
- 80 g unsalted butter, melted
- A couple of drops of vanilla extract
- About 12 tsp marshmallow spread (e.g marshmallow fluff)
- 12 LINDOR Chocolate Truffles (see Tip), unwrapped
Method
Step 1.
Line 12 wells of a deep mini cupcake tin with cling film, leaving a little overhanging to help you remove them when set.
Step 2.
Tip the digestive biscuits into a food processor and blitz until you have fine crumbs. Add the melted butter and vanilla extract and blitz again until you have the consistency of damp sand.
Step 3.
Scoop teaspoons into the lined wells. Press into the bases and up the sides until smooth and compact (the mix will be wet so you may find it easier to use your hands).
Step 4.
Freeze for about 30 minutes or until firm. Peel off the cling film and set onto a flat plate.
Step 5.
Spoon about a teaspoon of marshmallow spread into each cup, using the back of a teaspoon to smooth in an even layer. Top each one with a LINDOR Chocolate Truffle.
Step 6.
For a toasted s’mores style cookie cup: quickly and carefully caramelise the top of the marshmallow spread using a kitchen blowtorch, until golden. Serve straight away.
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