I'm back! And I brought treats!! The hubby came back from being in Abu Dhabi for three weeks, just in time for our two year anniversary. My man got me our wedding cake stand, which I tracked down late one night while admiring our wedding pictures. I topped it off by re-created our wedding cake, complete with chocolate cake, chocolate bavarian cream (with vegetarian gelatin!), and chocolate whipped cream frosting. I snapped pictures, recording measurements, totally intending to share with you guys, then... we had structural failure. I'm talking disastrous failure. Apparently I'm incompetent at leveling cakes. Next year!
We celebrated these past two years by taking off to Sonoma County for a whole week. We brought P, drank wine, and ate fantastic food. I can't wait to share all the details soon. In the meantime, Happy Halloween! What better way to celebrate than with DIY homemade candy.
A couple years back while living in NYC, I developed a deep deep love for speculoos cookie butter at a Waffles and Dinges food truck. Since then, this Dutch delicacy has become pretty mainstream, even sold at Trader Joe's. Have you had it? If not, I have to warn you, it's seriously addicting. I often find myself going into the pantry with a spoon and coming out with the perfect one bite treat that always satisfies that little dessert craving.
These cookie butter cups are like homemade peanut butter cups but better. They are made with dark chocolate and topped with sea salt which makes them totally sophisticated. Candy for adults. Goodbye processed mainstream candy. You've been replaced.
DIY Dark Chocolate Speculoos Cookie Butter Cups with Sea Salt
Adapted from Food52
Makes about 24 full-size cups
1 pound dark chocolate, roughly chopped
2 tbsp coconut oil
3/4 cup speculoos cookie butter
Fleur De Sel*
Prepare a rimmed baking sheet with 24 cupcake liners. Warm chocolate and coconut oil in a double broiler until completely melted. Or microwave mixture 30 seconds at a time, stirring until completely melted. Pour about 1/2 tbsp of melted chocolate into each cupcake liner. Smack baking sheet on the counter 3-5 times until chocolate forms a smooth layer on the bottom of each liner. Refrigerate for 15 minutes.
Remove liners from the fridge and top each cup with a heaping 1/2 tbsp cookie butter (I used a cookie scoop). Using the back of a spoon, smooth the cookie butter into a flat layer on top of the chocolate base, leaving a tiny border around the edges for chocolate to drip down. Top each cup with just enough chocolate to cover, then use the back of a spoon to smooth the chocolate over the cookie butter, covering it completely. Top with a liberal sprinkling of Fleur De Sel (I wish I'd use more than I did in the photos). Refrigerate for 25-30 minutes until completely set.
*I recently splurged on this, which I used, but you could totally use regular sea salt.