Best Chocolate Nut Butter Cups Recipes

72% CACAO DARK CHOCOLATE NUT BUTTER CUPS

Steps:

• Line a muffin tin with paper liners.
• In a medium microwave safe bowl, melt 3/4 cup of Ghirardelli 72% Cacao Dark Chocolate Chips, by heating in microwave at 30 second increments and stirring in between, until completely melted.
• Add remaining 1/4 cup of Ghirardelli 72% Cacao Dark Chocolate Chips to melted chocolate and stir. Set this aside to cool slightly while preparing the filling.
• In a small bowl, mix together peanut butter, vanilla extract, salt, and powdered sugar or sweetener of choice. Set aside.
• If the Ghirardelli 72% Cacao Dark Chocolate Chips haven't fully melted, return to microwave and heat in 5 second increments, stirring in between, until smooth. Be careful not to overheat.
• Spoon about 2 teaspoons' worth of melted chocolate into the bottom of the paper liner. Gently tilt and swirl chocolate to coat the bottom and 3/4 inch up the sides of the paper liner. Repeat with remaining paper liners and place in fridge until chocolate is set, about 5 minutes.
• Add about 2 teaspoons of peanut butter filling into the cavity of each chocolate cup, spread to form an even layer.
• Add another 2 teaspoons of chocolate on top of peanut butter and tap gently to spread chocolate over peanut butter. Sprinkle with sea salt and return to fridge for 10 to 15 minutes until chocolate is set.

CHOCOLATE NUT BUTTER CUPS

Steps:

• Tip half the chocolate into a bowl set over a pan of simmering water. Once melted, remove from the heat and stir in the rest of the chocolate. Put the petit four cases into the holes of the mini muffin tins. Put 1 tsp of the melted chocolate in each one, then pick up a petit four case in your hand and swirl it gently to get the chocolate to coat the sides. Repeat with all the cases, leaving about a third of the chocolate in the bowl. Pop the tins in the fridge to firm up while you make the fillings.
• Put the butter in a large bowl with the icing sugar. Beat well with electric beaters or a wooden spoon until light and creamy. Divide the mixture into three bowls, then stir the peanut butter into one, hazelnut butter into the second and pistachio butter into the third (if using). Transfer the fillings to three piping bags.
• Take the chocolate cups out of the fridge and fill with the nut mixtures. If your reserved chocolate has hardened, melt again as before. Once melted, carefully spoon it over the top of each cup to seal in the nut butters.
• Top each cup with with a whole nut (or a nut coated in gold leaf, a pinch of coarse sea salt - or any combination). Chill for at least 2 hrs. Will keep in the fridge for 1 week (see tip).