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Chocolate Nut Butter Cups

Should you like to present a handmade gift to a friend, hostess, or colleague, here is an inspiration: these are dead easy to produce, and absolutely delicious! Use any nut butter here — peanut, almond, pistachio, or hazelnut. Or make up some of each: the key is to put a corresponding nut on top so you will know which is which. Oh, and by the way, we highly recommend you don’t give them ALL away!

Chocolate Nut Butter Cups

11 oz. milk or dark chocolate, chopped
4½ oz. butter, softened and chopped (9 tbs.)
9 oz. confectioner’s sugar (1½ cups)
5 oz. nut butter (scant ½ cup)
1 oz. nuts, to match the nut butter(s) used
flaky sea salt, optional

Tip the chocolate into a heatproof bowl and set over a pan of barely simmering water to melt. Line 24 mini muffin pan holes with paper cases and spoon 1 tbs. of the melted chocolate into each, leaving about a third of the chocolate in the pan. Set the muffin pan in the fridge to set.

Put the butter in a large bowl with the sugar and beat until light and creamy. Add the nut butter. (If using more than one nut butter, divide the butter mixture into two or three other bowls and add the various nut butters.) Roll out 24 ball of the nut butter mixture and press lightly onto the chilled chocolate bottoms.

If the remaining chocolate has hardened, gently re-melt, then carefully spoon on top of each butter cup. Top with a whole nut (and flaky sea salt, if you wish) and set in the fridge to set for at least 2 hours. Store in the fridge for up to a week.

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