Hi again, I did something like this with the Chocolate Caramel Cups, but this time we are filling and decorating them a little prettier this time. Something Sweet was used as a guidance for this recipe. Happy Baking xx
Ingredients:
175g dark chocolate (70% cocoa is best)
25g peanuts toasted and chopped
75g crunchy peanut butter
Method:
1. Place 2/3 of the dark chocolate into a heatproof bowl over some simmering water. Melt and heat to 48-49 degrees. Then take off the heat and wrap the base of the bowl in a tea towel to keep in some of the heat, cool the chocolate to a working temperature of about 30 degrees.
2. With a teaspoon spoon a little of the chocolate into the moulds used in the Caramel Cups recipe from Something Sweet. With a small flat paintbrush, paint the chocolate up the sides of the mould evenly coating all around paying particular attention to the top of each. Touch up any sides of the mould that look a little thin. Set for 5-10 minutes in the fridge.
3. Once the base layer has set, reheat the chocolate to about 30 degrees ( a working temperature), brush another layer of chocolate over the top and set in the fridge.
4. In a bowl mix a few of the chopped peanuts with the peanut butter and evenly blend. Take the set chocolate cups and fill the cup with peanut mixture leaving enough space for chocolate to go on the top to finish off.
5. Bring the chocolate back up to temperature and spoon a little on the top of each chocolate cup, smoothing over with a small spatula or the end of a spoon. Decorate with left over peanuts for presentation, set in the fridge until the chocolate has gone hard.
6. Pop the cups out of the moulds, and serve in a small box as a nice gift or just enjoy them.
Happy Baking xx Beth
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