Instructions

• Line a mini muffin tray with 24 mini muffin liners and make space in the freezer for the tray. Set the empty tray aside.
• Break the 8 oz dark chocolate into small pieces. Melt the chocolate either: (a) in the microwave in 30‑second intervals, stirring between each interval, until smooth and fully melted; or (b) using a double boiler: bring about 1 cup of water to a low simmer, set a heatproof bowl on the pot without the bowl touching the water, place the chocolate in the bowl and stir occasionally until melted. Remove from heat.
• Spoon about 1 teaspoon of the melted chocolate into each lined mini muffin cup. Tilt and rotate the tray or use the back of the spoon to spread the chocolate up the sides to form a shell, leaving the center open. Work fairly quickly while the chocolate is warm.
• Transfer the tray to the freezer for about 5 minutes, until the chocolate shells are set and no longer tacky.
• Remove the tray from the freezer. Add about 1/2 teaspoon smooth peanut butter into the center of each shell, then add about 1/2 teaspoon jelly or jam on top of the peanut butter.
• Spoon about 1 teaspoon of the remaining melted chocolate over the peanut butter and jelly in each cup to seal the tops. If the chocolate has thickened, briefly rewarm (a few seconds in the microwave) until pourable but not hot. Smooth the tops as needed.
• Sprinkle each cup with a pinch of flaked or coarse salt, if using. Return the tray to the freezer for another 5–10 minutes, until fully set. Remove and enjoy.