Friday, 27 July 2012

Peanut Butter Cups

Ok, ok, I know these aren't technically baking, but their delightful deliciousness more than makes up for that. A nutty, sweet and slightly salty peanut butter filling is encased in a dark chocolate shell and the result could be described as heavenly if only they weren't so naughty! Because of the simplicity of this recipe it is important to invest in good quality ingredients. Try to find a decent peanut butter with no added sugar, although I'll leave it up to you with regards to smooth or chunky. The chocolate should ideally be dark, with complex flavour notes. If you can get hold of some Valrhona or Grenada Chocolate Company bars, it'll make a big difference.

Prep time: 20 Minutes (Plus some chilling time)
Baking time: No baking necessary!
250g Dark Chocolate (Around 70% Cocoa)
60g Peanut Butter
15g Icing Sugar
A pinch of Salt

This is such an easy recipe! Line a mini muffin/canape tray with 16 mini cake cases. In a bain-marie or the microwave, melt 100g of the chocolate. Spoon the chocolate equally into each of the cases (just over 1tsp per case), then using a pastry brush carefully brush the melted chocolate up the sides of each case, which when set will form the shell. Place in the fridge to chill until set (At the very least an hour).

When the cases have set you can finish them off. In a small bowl mix the peanut butter with the sugar and salt. If you want a little more sweetness or saltiness you can add a bit more sugar or salt, but personally I think this quantity has a nice balance, whilst still allowing the nuttiness to shine through. Spoon a little blob into each set chocolate shell and gently press down so the filling sits beneath the top edge of each case. Melt the final 150g of chocolate, then pour on top. Place back in the fridge until completely set and you're all done. I'll leave it up to you to decide whether to share them or not!

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