1CCreamy Peanut Butter or nut butter/ nut free of choice
1CPowdered SugarI use Wholesome Sweet Brand
1teaspoonVanilla
1 ½TBSButter or Palm Shortening for dairy-free
Instructions
Temper the chocolate by placing the chocolate in a microwave-safe bowl. Place it in the microwave and heat it for 30 second intervals. Continue to cook it in the intervals until the chocolate is melted and smooth, stirring in between breaks. Allow the chocolate to sit while you prepare your molds.
You can use a chocolate mold, but if you don't have a cupcake pan with liners.
Coat the bottom and slightly up the edges of the cupcake liners with the melted chocolate. Allow them to chill and solidify while you make the filling.
Combine the remaining ingredients into a small bowl and mix until combined and smooth.
Spoon and smooth out the filling into the prepared chocolate cups.
Spoon additional chocolate over the tops of each cup sealing in the filling.
Allow the chocolates to chill in the fridge or at room temperature until they are set, about 15 minutes.
Store in them in an airtight container either in the refrigerator or at room temperature.
Notes
Store them in a sealed container in the fridge for up to a month.Use a dairy-free chocolate and sub palm shortening for the butter to make this dairy-free.Don't want peanut butter? Sub in your favorite nut butter or even sun butter for a nut-free treat.