Melt the chocolate

• Chop the chocolate and melt it gently in the microwave in 30-second bursts, stirring between each, until smooth.

Line the mould

• Spoon a little melted chocolate into each cup of a muffin tin lined with paper cases.
• Spread it up the sides with the back of a spoon to form a shell.

Chill the shells

• Place the tin in the freezer so the chocolate shells set firm.

Make the strawberry peanut filling

• Mix the peanut butter with the diced strawberries, powdered sugar and a pinch of salt until combined.

Fill the cups

• Spoon the strawberry peanut butter filling into each chilled chocolate shell, leaving a small border at the top.

Seal with chocolate

• Spoon the remaining melted chocolate over the filling and smooth the tops.

Set and serve

• Chill until the chocolate is completely set, then peel off the paper cases.