Peanut Butter Cups
Course:
Dessert
Ingredients
- 450 grams Dark Chocolate (half milk, half dark; chopped)
- 125 grams Peanut Butter (creamy)
- 28 grams Butter (room temperature)
- 50 grams Confectioners' Sugar (sifted)
Steps
- Line a standard 12 cup muffin tin with paper cupcake liners. Spray each liner with a tiny bit of olive oil.
- Melt half the chocolate either in a double boiler (the safer method) or in the microwave (the slightly more dangerous, but easier method). I opt for the latter. Place the chocolate into a microwave-safe bowl, and microwave in 20 second intervals, about 3-4 times, stirring after each interval, until melted. Make absolutely sure not to overcook the chocolate, or it will seize and turn grainy.
- Distribute the melted chocolate into the 12 muffin tins, only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes, until the layer is firm.
- In the meantime, whip the peanut butter, butter, and confectioner’s sugar together for about 1 minute until creamy and light. Taste it and make sure the sweetness is to your liking.
- Place small tablespoons of the peanut butter mixture into each cup, then drop the pan repeatedly on the counter again, so the layer is flattened out.
- Melt the second half of chocolate, and portion small spoonfuls into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter layer (because it was just in the freezer) will harden up that top layer very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup. Place the tray in the freezer for 15 minutes to set the top layer of chocolate.
Best enjoyed at room temperature. Fridging and freezing is okay, but allow to come up to room temperature before eating.
Source: https://www.fifteenspatulas.com/homemade-peanut-butter-cups/