Sweets for the sweet!
I could probably just leave it at that, but I’ve never been that good at brevity, so let me add that these dark chocolate almond butter cups are everything you might want in a special treat: cinnamon-y, chocolate-y, nutty, a touch salty. Are visions of sugarplums dancing in your head? They should be. These aren’t exactly the neatest of kitchen experiments, but you just have to embrace the mess, and recognize that the drips and drizzles are part of what make these a loving handcrafted treat – perhaps a gift for someone special for Valentine’s Day, or perhaps a gift for yourself (since you are someone special too).
The premise is simple: pour some melted chocolate into the bottom of a silicone or paper-lined mini-muffin tin, spoon some almond butter filling in once the chocolate has firmed a little, and then spoon some more melted chocolate on top. Then, sprinkle with some sea salt. Once firm (using the chilling benefits of either your local fridge or freezer), pop them out, and you’re done!
Easy Dark Chocolate & Almond Butter Cups
- 200 g dark chocolate (if you run short, you can melt more; if you have too much, just let it cool and you have hard chocolate again)
- 1/4 tsp ground cinnamon
- 1/4 cup natural almond butter
- 1/4 cup light or regular coconut milk
- 1 tsp vanilla extract
- 1/4 tsp coarse sea salt
- Melt dark chocolate over a double boiler (or some kind of approximation, like a metal bowl that sits atop a pot of boiling water).
- Once chocolate is melted, gently stir in ground cinnamon.
- Fill silicone mini muffin tin with muffin liners or leave empty, depending on your preference for ruffled or smooth edges. Place on top of a baking sheet, for easy transport.
- Once melted, pour some chocolate into each muffin space, and gently brush or swirl up around the edges. If the chocolate is too warm, let cool briefly and then do the swirl. You might have to brush the chocolate up the edges more than once, to ensure a thick enough chocolate encasement. Place in the fridge to firm up. Ensure you have enough melted chocolate leftover for the tops.
- While chocolate is firming, whisk coconut milk and vanilla extract into almond butter until smooth. If you prefer a firmer filling, use slightly less coconut milk.
- Plop a small spoonful of filling into each chocolate-filled muffin liner.
- Tap the baking sheet a few times on the counter to help the filling settle a bit.
- Top muffin liners with remaining melted dark chocolate and tap the muffin tin again. If you see some filling oozing out, who cares? It adds to the handcrafted charm.
- Sprinkle sea salt on top, or, let firm slightly, and then add sea salt. Fling it about with the air of a grand chocolateur, which basically you now are.
- Once fully firm (in the fridge for at least 2 hours, or overnight), pop out of the silicone pan and tra la, you have beautiful chocolate cups with almond butter filling!
- Enjoy, especially with a good cup of tea.