1 bar of dark chocolate (I prefer Green & Black’s 85%, but you can use whatever you want)
1 cup of homemade pecan butter (or store bought, or your favorite nut butter)

1. Line a pyrex dish or plate with 6 or 7 silicone cupcake liners. If you only have paper liners, that’s fine too. Set aside.

2. Melt your chocolate bar by breaking it up into small pieces and heating it over a double boiler. You can also use the microwave if you prefer.

3. Once the chocolate it melted, spoon out about a teaspoon of chocolate and place it in the cupcake liner, pushing some of the chocolate up along the sides of the liner as you go (should come about 1/2 way up the liner). Make sure that the bottom of the cup is completely covered in chocolate, though it doesn’t have to be a thick coating. Repeat with the rest of your liners.

4. Place the chocolate shells in the fridge to set (this shouldn’t take more than 10 minutes).

5. Once the chocolate has set, spoon about a tablespoon of pecan butter into each shell and smooth out so it’s fat. The butter should come just below the top of the chocolate shell.

6. Using your remaining melted chocolate, spoon out a teaspoon of it and smooth it out over the pecan butter using the back of your spoon, creating a seal to the shell. You have to work fast, though, because the pecan butter is cold and the chocolate is hot!

7. Place the cups in the refrigerator to set and then enjoy to your heart’s content!

The cups should last for at least 2 weeks in the fridge, if not longer. Enjoy!

See the video: