Ingredients

1 bar dark chocolate
maple pecan butter

1 bar white chocolate
strawberry chia jam

Method

1. Break the chocolate bars up into small pieces.
2. Melt each chocolate bar (separately) in a double boiler until there are no chunks left and the chocolate is silky smooth.
3. Pour a spoonful of melted chocolate into silicone molds or paper liners and tilt in a circular motion to coat the sides of the mold.
4. Place in the freezer for 5-10 minutes (or until the chocolate is hardened).
5. Take out of the freezer and fill the bases with the strawberry chia jam or maple pecan butter. I like to put the ones with jam back into the freezer for 5-10 minutes to harder to make the next step easier.
6. Pour the remaining melted chocolate over the filled bases and place back into the freezer until completely hardened (at least 20 minutes).
7. Demold the chocolate cups and keep in an airtight container in the freezer until ready to eat.

Notes:

1. I don’t own an actual double boiler (or bain marie), so I place a glass bowl over a pot of boiling water – the bowl should be bigger than the opening of the pot so it does not fall in, and there should be room between the boiling water and the boil to allow the steam to heat the sides.
2. Be careful not to let ANY water get into the melted/melting chocolate. This will seize the chocolate and make it unusable for molding.
3. Silicone molds work best for making these chocolate cups since it is very easy to get the finished products out without breaking or melting them from handling. Paper cupcake liners may also work for this recipe – place liners in a cupcake tin for easy handling.
4. You can also put the pecan butter and jam into the same chocolate mold to create a “peanut butter and jelly sandwich” chocolate.
5. Try different chocolate and filling combinations to create your own favourite, unique flavours!