Ingredients (for approximately 24 cups) :
- 400g Dark chocolate 80%
- Peanut butter (I use Crunchy but creamy works as well depending on your preference)
- Silicone cupcake molds
Preparation :
- Melt the dark chocolate
- With a small spoon, fill the bottom of the cupcake molds with dark chocolate
- Place a small piece of peanut butter gently in the middle of your mold on top of the chocolate (try not to let it touch the bottom)
- Cover with a little bit of dark chocolate until you cannot see the peanut butter
- Place in the fridge until solid
- Unmold the cups gently and Enjoy! ☺
PS: For transportation and preservation it helps to pack them up individually in tin foil