Ingredients:

  • 8 oz (225 g) high-quality dark chocolate, finely chopped
  • 2 oz (55 g) milk chocolate, finely chopped (optional for mixing)
  • 1 cup (240 ml) heavy cream (for whipped filling)
  • 2 tablespoons (30 g) powdered sugar (for whipped filling)
  • 1 teaspoon vanilla extract (for whipped filling)
  • ⅓ cup (80 g) fruit preserves or jam (for fruity filling)
  • ½ cup (120 g) creamy peanut butter or almond butter (for nutty filling)
  • ¼ cup (30 g) crushed cookies, for added texture (optional)

Instructions:

  1. In a microwave-safe bowl, microwave chopped chocolate in 30-second intervals, stirring until smooth.
  2. If using a double boiler, melt chocolate over simmering water, stirring continuously.
  3. Brush a thin layer of melted chocolate into each cavity of the silicone molds.
  4. Chill in the refrigerator for 10 minutes until set.
  5. For whipped filling: In a bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
  6. If using other fillings, mix ingredients together in a separate bowl until well combined.
  7. Remove molds from the fridge and pipe or spoon filling into each chocolate cup, leaving some space at the top.
  8. Cover with a final layer of melted chocolate, sealing the filling inside.
  9. Return the filled chocolate cups to the refrigerator for an additional 20 minutes to set.
  10. Once set, gently pop them out of the molds and serve.