Place the chocolate chips in a microwave safe bowl and melt for 90 seconds, stirring halfway through until smooth.
Place 1 heaping teaspoon of the melted chocolate into small paper liners in a mini-muffin tin and refrigerate for at least 10 minutes.
3. Place the peanut butter and powdered sugar in a bowl and stir to combine.
While the chocolate cools, roll 1 teaspoon of the peanut butter mixture into a ball and then flatten into a disk. Repeat with the rest of the peanut butter.
When the chocolate has cooled, place a peanut butter disk in each cup on top of the refrigerated chocolate mixture.
Top cups with the remaining melted chocolate to cover and finish with a few flakes of fleur de sel. Refrigerate until set.*
Peel the papers off and eat!
* Chocolate Cups can be kept refrigerated or at room temperature