Chocolate peppermint cups with honey! Making these dark chocolate treats is fun and easy. Recipe yields 12–15 mini peppermint cups; multiply if needed (find mini cupcake liners in the baking aisle).
– 2 tablespoons raw honey – ¼ teaspoon peppermint extract – 1 cup dark chocolate (I used 6 ounces dark chocolate chips) – Flaky sea salt, for sprinkling
Mix the honey and peppermint extract in a small bowl until they are well mixed. Place mini cupcake liners on plate(s) or, if you have one, fill a mini cupcake pan with them.
I microwaved the chocolate in 30-second bursts, stirring after each one, or you can use a double boiler on the stove. Put 1 teaspoon of melted chocolate in each cup.
Place a small dollop of honey mixture in the centre and top with another teaspoon of chocolate. Sprinkle some sea salt over the cups (if you want it to stay visible like mine, wait 5 minutes after chilling).
For about 30 minutes, freeze the candies until they are firm. Then they are ready to eat! Keep them in the fridge in a sealed bag to make them last as long as possible.