Instructions

• Line a mini muffin tray with 24 mini muffin liners and place the tray in the refrigerator or freezer to chill while you prepare the chocolate.
• Melt the 8 oz dark chocolate: break into small pieces if using a bar. Microwave in 30-second intervals, stirring between intervals, until smooth and fully melted. OR set a heatproof bowl over a saucepan with about 1 cup simmering water (bowl should not touch the water) and stir the chocolate in the bowl until melted. Remove from heat.
• Spoon about 1 teaspoon of the melted chocolate into each chilled muffin liner. Tilt and rotate the muffin tin or use a spoon to spread the chocolate up the sides of each liner to form a shell, leaving the center open. Set the tray in the freezer for 5–10 minutes, until the chocolate shells are firm.
• Remove the tray from the freezer. Place about 1/2 teaspoon smooth peanut butter into the center of each chocolate shell, then place about 1/2 teaspoon jelly or jam on top of the peanut butter (try to keep the fillings away from the shell edges).
• If the melted chocolate has cooled and thickened, gently reheat it until pourable. Spoon about 1 teaspoon of melted chocolate over the top of each filled cup to fully seal the filling.
• Sprinkle a small pinch of flaked or coarse salt on each cup if desired. Return the tray to the freezer for 5–10 minutes, until the tops are set.
• Remove the cups from the liners and enjoy immediately, or store chilled.