By Natalie Perry from Perry’s Plate.
- 1-½ cup Chocolate fondants, chocolate chips or chopped chocolate bars (all kinds)
- ¼ cups hazelnut butter
- ¼ cups Jam or jelly
- Sea salt flakes or nuggets (optional)
Place the chocolate in a heatproof bowl and microwave in 30 second intervals, stirring between each, until the chocolate is completely melted. It should only take 2-3 rounds.
Line a mini muffin pan with mini muffin cups (about 12).
Put about 1 1/2 teaspoons of chocolate into each liner, using the back of a spoon to spread it about 3/4 down the side of the liner. The bottoms should also be completely covered. Place the muffin tin in the refrigerator or freezer for a few minutes until the chocolate sets.
Put about 3/4 teaspoon of peanut butter and jelly in each cup of hardened chocolate. Garnish with another teaspoon of chocolate to cover the top. Tap the pan on the counter to smooth them out. Sprinkle each cup with a pinch of sea salt flakes or sprinkles, if desired.
Return the pan to the fridge or freezer until completely firm, about 10 to 15 minutes. Store refrigerated in an airtight container.