• 28 ounces milk chocolate
  • 2 tablespoons unsalted butter, divided
  • 1/4 cup cold, salted, crunchy almond butter
  • 1/4 cup cold, strawberry preserves
  • 1/4 cup roasted, lightly salted almonds, finely chopped


  1. Lightly grease a muffin pan with nonstick cooking spray, blotting any pools of oil with a paper towel. Set aside.
  2. In a large stainless steel mixing bowl set over a pot of barely simmering water (making sure that the bottom of the bowl does not touch the water), melt the chocolate until smooth. Stir in butter until fully incorporated.
  3. Using a 2 tablespoon measure, pour the melted chocolate into the bottom of each mold. Place into the refrigerator to set for 10 minutes.
  4. Remove the muffin pan from the refrigerator. Add 1 teaspoon of almond butter into the center of each mold. Top with 1 teaspoon of strawberry preserves, then top with 2 tablespoons of melted chocolate, making sure to cover the filling. Use the back of a spoon to smooth the surface if necessary. Add a sprinkle of chopped almonds on top.
  5. Refrigerate for 30 minutes until set.
  6. Use a small offset spatula to remove the chocolate cups from the mold. Store at room temperature.