Chocolate Fudge Cups

Directions

1. 1
   Line a 12-hole mini muffin pan with foil candy cups.
2. 2
   Place bittersweet chocolate chips in a medium bowl.
3. 3
   Heat heavy cream in a small heavy-bottomed saucepan over medium-low heat until very hot but not boiling.
4. 4
   Remove from heat, pour over the chocolate chips and let sit for 10 minutes.
5. 5
   Stir with a whisk until smooth.
6. 6
   Divide the chocolate among the candy cups (about 1 tablespoon per cup) and sprinkle with 1/4 cup unsalted roasted peanuts (chopped) and 1 teaspoon flaked sea salt.
7. 7
   Refrigerate until set, 45 minutes to 1 hour.