There are days when this girl has to have some chocolate, so I make it good. A while back, Himself and I had a double date with our friends to a really nice restaurant in downtown DC. Co Co. Sala proved to be a very chic, and hip place with so much energy that we were instantly caught up in Date Night fever! With their chocolate influenced color palette, chocolate infused dishes, and chocolate cocktails, this restaurant is a chocolate lover’s answer to heaven on earth. As our friends cozied up across from us on a huge high-backed red velvet couch, Himself and I sat in these very cool chocolate colored soft velvet chairs, while the hostess suggested some cocktails for the evening. When the “Co Cojito” was mentioned, I knew right then that their version of a mojito- a mint muddled rum drink topped with chocolate shavings would have to be mine.
The Co Cojito drink inspired these candies. Coconut butter with fresh mint and lime zest enrobed in dark chocolate and covered in chocolate shavings. Excellent. You must be thinking, “Wow Robin Sue, that sure is labor intensive for 7 Mojito Cups.” But alas, I have an idea…
Quarter each cup, set in mini paper cupcake liners and serve on a pretty tray to your guests. Ta da! Now that’s worth it right? Plus a bite-sized piece is so much better for us anyway. Although it says paleo, remember these are treats, so do not eat these in place of proteins, veggies, fruits, nuts and seeds, handle these like you would any treat- carefully.
If you would like these to be like peppermint patty type candies, then leave out the lime.
- 5 Tbs. coconut butter
- 1 Tbs. coconut oil
- 18 mint leaves, chopped fine
- zest of one lime
- 8 ounces 60% dark chocolate, I used 2 Ghirardelli 4 ounce bars
- 7 regular sized paper cupcake liners
- 28 mini paper cupcake liners
- Mix together the first 4 ingredients until smooth. Set aside.
- Using a serrated knife, chop all but one square of chocolate. Be sure your chocolate is finely chopped and all in uniform pieces.
- Using a carrot peeler, shave curls from the edge of the one square of chocolate you had saved. Set aside for garnish.
- In your tea kettle, boil about 4 cups of water.
- To temper the chocolate for molding, place ⅔rds of the chopped chocolate in a medium bowl and set it down in a larger bowl that you filled ⅓ full with boiling hot water.
- Using a rubber spatula, stir chocolate until melted.
- Pour a tablespoon of chocolate into each regular paper cupcake liner and using a tiny spoon, push some chocolate ⅓ way up the sides of the paper liners. Smooth out the bottom of the chocolate cup. Repeat with the remaining six cups. Chill.
- Remove from fridge and fill each cup with 2 tsp. of the coconut butter filling. Spread almost to the edges.
- Now you will temper the rest of the chocolate by filling the large bowl with some new hot water. Add the rest of the chocolate to the original chocolate bowl and stir until melted and smooth.
- Using a small spoon, spoon chocolate over the filling in each cup, spreading the chocolate to the edges. You will use all of the chocolate.
- Top with chocolate curls, and slightly press them into the melted chocolate. Let the chocolate set.
- You can leave the cups whole, yielding 7 cups, or remove papers and quarter each cup, place in the mini cupcake liners to yield 28 pieces. (If you want, you can make mini cups from the get go, but that would take a while!)
- Store in an airtight container in a cool place or refrigerate, but remove from fridge 20 minutes prior to serving or the chocolate will be too hard and brittle to bite into.