Prepare the ‘filling’

1. If coconut butter is hard, place in saucepan of warm water or microwave for 20-30 seconds until soft enough to stir with spoon.
2. Scoop ⅓ cup coconut butter into a small bowl. Add peppermint extract to taste.
3. Using your hands, shape the filling into balls then flatten slightly so that they fit into the mold/muffin tin without touching the sides. Place on a plate and set in the freezer to chill for a few minutes while you melt the chocolate.

Prepare the chocolate

1. Place chocolate chips in a double boiler set over simmering water. Alternately, you can melt the chips in the microwave, stirring until smooth.
2. If not using silicone molds line the wells of a mini-muffin pan with paper liners.
3. Using a small spoon, carefully spoon enough melted chocolate into each of the cups to cover the bottoms. Once all of the cups have been filled, remove filling balls from freezer and place one in each cup making sure they don’t touch the sides of the cups.
4. Spoon remaining melted chocolate into cups to cover filling. Gently tamp the chocolate in the molds/pan by tapping the bottom on the counter – this will ensure that all of the filling is covered with chocolate.
5. Place molds/pan in freezer or fridge until hardened. When chocolate is hard, turn out onto a clean surface and serve or store in a covered container in the fridge for up to 1 month. Allow cups to sit at room temperature for a few minutes before serving for best taste and texture.