*The cook time includes chilling time. Feel free to go chill as well!
*You can use any good quality, aka high cacao content, dark chocolate here. The higher the cacao content, the better it will harden, which is ideal for the base of these cups. I recommend at least 72% if 88% is too dark for you.
*Coconut butter is very expensive in the stores, so I made my own simply by processing about 7 oz of unsweetened shredded coconut in the food processor until a smooth liquid formed. It took about 5 minutes, and I stored the remainder in a container in the pantry. Keep in mind that coconut butter does solidify at room temperature (it is, after all, a saturated fat), but all you need to do is stick it in the microwave for a few seconds or let it sit in a hot water bath.