Line your muffin tin or silicone molds with paper liners or silicone cups to prepare for filling.
Gently melt the chocolate using a double boiler or microwave in short bursts, stirring until smooth and shiny—your kitchen will fill with a rich, chocolate aroma.
Spoon about a teaspoon of melted chocolate into each mold, gently tapping or swirling to create an even, glossy layer—set a timer for 10 minutes to let the chocolate firm up slightly.
Meanwhile, stir the peanut butter with honey and a pinch of sea salt until smooth and slightly spreadable—this creates a rich, sweet, salty filling.
Once the chocolate layer has set, spoon or pipe a small dollop of the peanut butter mixture onto each chocolate base, pressing down gently for a smooth layer—this step builds the creamy interior.
Cover the peanut butter with another layer of melted chocolate, ensuring the filling is completely sealed—use the back of a spoon to smooth out the top if needed.
Gently tap the filled molds on the counter to release any air bubbles and create a smooth, even surface—then place them in the fridge to chill for at least an hour until the chocolate is firm and snaps when broken.
Once set, remove the cups from the fridge and let sit at room temperature for 5 minutes to soften slightly—this enhances the flavor and makes them easier to enjoy.