I was never much of a Reeses fan so didn't really understand the obsession with peanut butter cups... until I made them. These are in a league of their own; dark, orangey, sweet, salty and creamy all at once. So easy to make and well worth it.
175g cacao butter
125g cacao powder
90ml maple syrup
Zest 1 orange
You will need: a mini muffin tin or mini muffin/truffle cases. If using mini muffin cases, arrange them on a baking sheet.
- Melt the cacao butter in a bain-marie. Remove from the heat and add the cacao powder, maple syrup, orange zest and salt. Stir until smooth.
- Fill the muffin holes/cases one third of the way up with the melted chocolate. Pop in the fridge for 5-7 minutes.
- Remove from the fridge and spoon a little cashew butter on top of each of the chocolate discs before filling the rest of the hole/case with chocolate.
- Sprinkle with cacao nibs and return to the fridge until completely set.