Ingredients:

  • 8 oz high-quality dark chocolate (70% cacao or higher), finely chopped
  • 1 tsp refined coconut oil
  • 1 pinch flaky sea salt
  • 4 oz mascarpone cheese, room temperature
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla bean paste
  • 1 tbsp arrowroot powder

Instructions:

  1. Melt the chocolate. Combine 8 oz dark chocolate and 1 tsp coconut oil in a glass bowl over simmering water until 75% melted, then remove from heat and stir until smooth. Note: Residual heat prevents overheating.
  2. Coat the molds. Spoon a teaspoon of chocolate into each cavity, swirling until the sides are completely covered.
  3. Invert and chill. Turn the mold upside down over parchment to let excess chocolate drip out, then chill for 10 minutes until the shell is set.
  4. Cream the filling. Whisk 4 oz mascarpone, 2 tbsp maple syrup, 1 tsp vanilla bean paste, 1 tbsp arrowroot, and a pinch of salt until velvety and uniform.
  5. Fill the shells. Pipe the mascarpone mixture into the chocolate shells, leaving 2mm of space at the top until they look nearly full.
  6. Seal the base. Spoon the remaining melted chocolate over the filling, spreading it gently until the cream is hidden.
  7. Level the bottoms. Use an offset spatula to scrape the mold flat until the edges are clean and sharp.
  8. Final set. Refrigerate for at least 20 minutes until the chocolate feels firm and cold.
  9. Release the candies. Gently peel the silicone mold back from the edges until the chocolates pop out.