Healthy fudge cups with Olympus Pistachio Cream

In a food processor, break the cereals into smaller pieces. Mix them with the Olympus 100% Pistachio Cream. Using a spoon, distribute the mixture equally into cupcake liners (each spoonful equals approximately 20g of the product). In the same bowl, mix the Pistachio Cream with the syrup and repeat the process to spread the second layer.

Place the liners in the refrigerator while you melt the dark chocolate (couverture) in a bain-marie. Let the melted chocolate cool slightly, then place one tablespoon on top of each mold. Return to the refrigerator and allow it to cool until the chocolate has fully hardened.