bittersweet baker's chocolate
at least 70% cocoa
thick raw honey
+ 1 or 2 more drops peppermint oil
Melt the chocolate in a microwave or a double boiler, and drizzle about a ½ teaspoon in the bottom of each muffin cavity or foil cup. Chill in the refrigerator for a few minutes until the chocolate becomes firm.
In a small bowl, mix together the honey and peppermint oil. Spoon about ½ teaspoon of the honey mixture on top of each chocolate in the center of each cup.
Drizzle the rest of the melted chocolate (you may need to reheat for a few seconds in the microwave if it has hardened) over each cup, completely covering the honey in a thin layer.
Chill in the fridge or freezer until hardened and enjoy!