Chocolate Fudge Cups

1. 1

   Line a 12-hole mini muffin pan with foil candy cups.

2. 2

   Place bittersweet chocolate chips in a medium bowl.

3. 3

   Heat heavy cream in a small heavy-bottomed saucepan over medium-low heat until very hot but not boiling.

4. 4

   Remove from heat, pour over the chocolate chips and let sit for 10 minutes.

5. 5

   Stir with a whisk until smooth.

6. 6

   Divide the chocolate among the candy cups (about 1 tablespoon per cup) and sprinkle with 1/4 cup unsalted roasted peanuts (chopped) and 1 teaspoon flaked sea salt.

7. 7

   Refrigerate until set, 45 minutes to 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.