Chocolate Almond Butter Cups

Instructions

1. Step 1

   Place 12 paper liners in the muffin tin.

   Cookware: Paper cupcake liners, Standard 12-cup muffin tin

2. Step 2

   Bring a shallow layer of water to a gentle simmer in the saucepan. Place the heatproof bowl over it without letting the bowl touch the water, then melt 170 gr semisweet chocolate, stirring until smooth.

   Timer: 5 min (fixed)

   Ingredients used: 170.0 gr Semisweet Chocolate

   Cookware: Heatproof Bowl, small saucepan, spoon

3. Step 3

   Divide the melted chocolate among the liners. Spread it across each base and slightly up the sides, then chill until firm.

   Timer: 10 min (fixed)

   Cookware: spoon, Standard 12-cup muffin tin

4. Step 4

   Stir the almond butter, powdered sugar, vanilla extract, and salt in the mixing bowl until evenly combined.

   Ingredients used: 180.0 gr Almond Butter, 1.0 gr Fine Salt, 60.0 gr Powdered Sugar, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, spoon

5. Step 5

   Divide the almond butter filling into 12 equal portions and flatten each into a disk slightly smaller than a chocolate base.

6. Step 6

   Set one filling disk in each liner, leaving a narrow border around the edge.

   Cookware: Standard 12-cup muffin tin

7. Step 7

   Using the same gentle water-bath method, melt the remaining 170 gr semisweet chocolate until smooth.

   Timer: 5 min (fixed)

   Ingredients used: 170.0 gr Semisweet Chocolate

   Cookware: Heatproof Bowl, small saucepan, spoon

8. Step 8

   Spoon the melted chocolate over each filling disk and spread it to the liner edges to seal the cups.

   Cookware: spoon, Standard 12-cup muffin tin

9. Step 9

   Chill the cups until completely firm, then remove them from the tin and peel away the liners.

   Timer: 30 min (fixed)

   Cookware: Standard 12-cup muffin tin