Prep Time: 15 minutes active,
15 minutes inactive
2 ¾ cups chocolate chips, divided
1 cup coconut butter
2 tbsp neutral oil
1 tbsp honey or maple syrup
1 tsp ceremonial grade matcha
In a bowl, combine matcha, coconut butter, and honey; stir well then set aside.
Melt 1 ½ cups chocolate chips with 1 tbsp neutral oil over low heat until smooth in texture.
On a cookie sheet or baking tray, pour chocolate into the bottom and around the inner sides of 24 miniature muffin cups.
Place tray in freezer for 5 minutes.
Dollop a scant tablespoon of coconut butter into each chocolate cup and flatten with spoon or finger.
Return to freezer for 5 minutes.
Melt remaining 1 ¼ cups chocolate chips with 1 tbsp neutral oil over low heat until smooth in texture; pour over matcha butter in each cup.
Courtesy of Chef Ariane