Homemade Pistachio Chocolate Cups, if you like Peanut Butter Cups, this gives you a recipe using Pistachio Nuts instead.
Preheat the oven to 300 degrees F.
Using a baking sheet, spread the shelled peeled pistachios out, leaving space between the nuts and roast them, until they are lightly toasted. You will need to stir them a little while they are roasting, to turn them a little. Keep an eye on them so you dont burn them. When toasted, take out of the oven and let them cool down. Time depends on your oven, but 10-15 minutes usually.
Put the pistachios into a food processor and process until the nuts turn into a smooth consistancy. It takes awhile for the nuts to reach this consistancy. Drizzle in the oil while the nuts are being ground. Keep processing until smooth. The pistachio paste is now ready for making the Pistachio Butter Filling.
Put 1/2 cup pistachio paste, 2 tablespoons butter, and salt into a mixing bowl and mix until well combined, add the icing sugar and stir in until smooth.
Line mini cupcake tins with paper liners. This should make approximately 30.
Melt the chocolate and butter in a heatproof bowl over a pot of simmering water.
Into each mini paper lined cup, drop in about a teaspoon of the melted chocolate, the next layer is a teaspoon of pistachio butter and then top it off with another teaspoon of chocolate.
If you like you can decorate them with a few pieces of chopped Pistachio nuts.
Refrigerate on a tray and when they are set store them in an airtight container in your fridge.