Blogger Molly Yeh created this brilliant recipe for homemade chocolate confections. The bite-sized cups are made with rich dark chocolate and filled with a matcha-coconut cream. Slideshow:  More Chocolate Candy Recipes 

Food & Wine
February 2015

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Photo © Molly Yeh

Recipe Summary

active:
20 mins
total:
30 mins
Yield:
Makes about 20 mini cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line mini cupcake tins with parchment cups. Melt the chocolate in a double boiler over medium heat, stirring. Spoon a small amount into the bottom of each cupcake cup to coat the bottom. Place in the freezer to set, about 5-10 minutes.

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  • In a small bowl, combine the coconut butter, matcha powder, honey and kosher salt. Place 1 teaspoon of filling in each cupcake cup and top with the remaining melted chocolate. Sprinkle the tops with the sea salt and refrigerate until set.