Ingredients:

  • 8 oz (225 g) dark chocolate (70% cocoa), chopped
  • 1 tbsp (15 ml) coconut oil (optional for shine)
  • 6 oz (170 g) heavy cream
  • 8 oz (225 g) semi-sweet chocolate, chopped
  • 1 tsp (5 ml) pure vanilla extract
  • Pinch of sea salt
  • Sea salt flakes (for garnish)
  • Cocoa powder (for garnish)
  • Crushed nuts or berries (for garnish)

Instructions:

  1. Place dark chocolate in a microwave-safe bowl or double boiler. Heat gently until melted, stirring occasionally until smooth. If using coconut oil, add it now for added shine.
  2. Using a spoon, coat the bottom and sides of your silicone molds with melted chocolate, ensuring even coverage. Refrigerate for about 15 minutes until set.
  3. In a small saucepan, heat heavy cream over medium heat until just simmering. Pour hot cream over semi-sweet chocolate in a separate bowl. Let sit for a minute, then whisk until smooth. Stir in vanilla extract and salt.
  4. Remove the chocolate molds from the fridge. Pour the ganache into the chocolate cups, leaving a small gap at the top.
  5. Reheat any remaining melted chocolate if needed. Carefully seal the tops of the cups with more melted chocolate, smoothing it out.
  6. Refrigerate the filled chocolate cups for at least another 30 minutes until completely set.
  7. Gently remove chocolate cups from molds. Garnish with sea salt flakes or dust with cocoa powder before serving.