Rich and indulgent chocolate cups with a crisp dark chocolate shell and a creamy coconut butter center, made with just a few simple ingredients.

6 oz dark chocolate (about 2 bars, 85% cocoa preferred)

1 tablespoon coconut oil (optional)

1/3 cup coconut butter

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Melt the dark chocolate with the coconut oil over low heat, stirring frequently until smooth.
Spoon a thin layer of melted chocolate into silicone molds, coating the bottoms evenly. Tap gently to remove air bubbles.
Refrigerate molds for a few minutes until the chocolate is slightly set.
Add a small dollop of coconut butter to the center of each mold, keeping it away from the edges.
Place molds in the freezer briefly to firm up the filling.
Cover the filling with remaining melted chocolate, ensuring it is fully sealed.
Tap molds gently to remove air bubbles and let set completely in the refrigerator.
Once firm, remove cups from molds and store chilled.

Silicone molds make removal easiest, but paper liners also work.

Coconut oil is optional and helps create a thinner chocolate shell.

Let cups sit at room temperature for 1–2 minutes before serving for best texture.

Optional additions include a pinch of salt or vanilla in the coconut butter.