First, a note: Amounts are estimates, as it really depends on the molds that you choose to use – how many there are, and how deep/large they are.
- 2/3 cup Big Spoon nut butter of your choice
- 15oz bittersweet chocolate, finely chopped
- Silicone molds of your preference
- Line a baking sheet with parchment paper or a Silpat. Place a cooling rack on top of the parchment. Make sure your chocolate molds are clean and dry.
- Temper the chocolate: Place 75% of the chopped chocolate in the top of a double boiler to melt, stirring occasionally and watching to be certain it doesn’t get too hot. When mostly melted, remove from heat and gently stir in the remaining chocolate until it is full melted. Smear a touch of chocolate on the parchment. If it is ready, it will set within a couple of minutes.
- Fill molds: Partially fill each of the individual cups in the mold with chocolate, tilting the mold in all directions so the chocolate lines the sides as well as the bottom. Flip the mold upside down on the cooling rack and let sit for about 20 minutes.
- Add the nut butter: Flip the mold back over and using a very small spoon, gently add nut butter to the center of each mold. Be careful to leave a touch of space around the sides and at the top so that the chocolate you will add next can fully close around the nut butter.
- Finish filling the molds: Pour another layer of chocolate over each individual cup, ensuring that it fully covers and wraps around the nut butter. Tidy the edges a bit so it will break away easily later, but don’t move it too much or rap it – it can mess up the temper of the chocolate and the seal. Let the cups set in the refrigerator for several hours.
- Remove cups: Silicone allows you to just push the cups out of the molds so once fully set, do this gently for each individual cup.
- That’s it! Enjoy!