Chocolate Lamingtons - 10 servings
- 10 vanilla or chocolate gluten free cupcakes taken out of the cases
- 200ml double cream
- 100g plain chocolate, broken up
- 100g milk chocolate, broken up
- a few drops of vanilla extract
- 150g desiccated coconut
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Bring the cream to the boil and stir in the chocolate until melted.
Take the sponges out of their cases.
Pour desiccated coconut onto a plate and have another plate next to the coconut.
Lift each cupcake with a fork and support underneath with another fork, dip into the melted chocolate mixture for a few seconds then roll in the coconut.
Place onto the plate to set.
how to make this recipe dairy free...
Place the almond milk in a saucepan and bring to the boil.
Stir in the chocolate until melted.
Dip each sponge into the chocolate using two forks then roll in the coconut. Leave to set before serving. Store in the fridge and bring to room temperature before serving.
Finish by piping a swirl of dairy free whipped cream or dairy free buttercream on top with a chocolate shape or half a strawberry.