150g dark chocolate, 85-90%

1/4 cup smooth peanut butter (I always use Pics!)

12 - 14 mini sized cupcake liners


Over a medium heat, slowly melt the dark chocolate and stir continuously. When melted, remove from the heat immediately so that the chocolate does not burn


Spoon one teaspoon of melted chocolate into each of the cupcake liners. Be sure to use no more than just over half of the chocolate


Place 1/2 tsp of peanut butter in the middle of each cupcake liner, straight into the metled chocolate


Top up each cup with the remaining chocolate so that each dollop of peanut butter is completely covered


Place flat in the refrigerator and chill for at least one hour  


Make sure these are stored in the fridge as they will melt if left out. I also sometimes enjoy mine with a little sprinkle of Himalayan salt on the top.