yields ~ 24 mini dessert cups
The Bits and Bobs:
12 oz chocolate chips (any kind! I used milk chocolate)
1 cup nut butter (any kind again! I used crunchy natural peanut butter)
1/2 cup powder sugar
pinch sea salt (plus more for sprinkling, optional)
mini cupcake liners
Cream together the nut butter, powder sugar and salt until well combined. To make it easier to fill the chocolate shells, I scooped all of the butter mixture into a piping bag and snipped off the bottom so the opening was about dime-size (can also use a sandwich bag, snip off one corner).
Lay out 20-24 of the mini cupcake (also called candy, truffle, or petit fours) liners on a baking sheet. Pour chocolate chips into a heat proof bowl and set over a pot of simmering water. Melt the chocolate, stirring frequently until completely smooth. Using a spoon, fill the bottom of each liner with about a teaspoon or so of chocolate. Allow to sit out on the counter for about 10 minutes, then pipe a small amount of the nut butter mixture into each cup. Use a wet finger to gently push down and smooth the top of the nut butter center. Do not push out to the sides. Refrigerate for 10-15 minutes until slightly set.
Using the rest of the melted chocolate, fill each cup until the center is covered and the tops are flat. Tap the tray on the counter lightly to even out the chocolate if necessary. Refrigerate for another 20 minutes or until ready to serve.