Peanut Butter Cups made with milk and dark chocolate
- 280g good quality dark or milk chocolate, roughly chopped
- 170g Fix and Fogg Smooth Peanut Butter
- 25g Powdered sugar, sifted
- Pinch of Kosher Salt
- Flaky salt, for finishing
- Place chocolate in a microwave safe bowl. Heat for 30 second increments, stirring well each time, until chocolate is smooth and melted. Arrange 12-14 miniature cupcake liners on work surface. (Paper ones work better than foil)
- Place a spoonful of melted chocolate in the bottom of each liner. Using the back of a teaspoon, spread the chocolate evenly up the sides of each cupcake liner, until it is fully coated. Add more if required to ensure that the bottom of the liner is well covered. Place in the freezer for 5-10 minutes or until well set.
- While the liners are in the freezer, prepare the filling. Combine peanut butter, icing sugar and salt in a bowl, and mix well until smooth. Place into a disposable piping bag, and snip a small hole in the end.
- Remove coated liners from freezer. Pipe the peanut butter into the liners, leaving some space at the top. Smooth down any peaks.
- Cover the peanut butter with another spoonful of the melted chocolate, smoothing down well, and tapping the liner on the work surface to remove any air bubbles. If necessary, smooth the top with a teaspoon to ensure a seal is created between the top and the side of the peanut butter cup.
- Return to the freezer for 10-15 more minutes, or until well set. Remove and peel away the paper liner from the peanut butter cup, or leave on and remove as you eat them. Finish with a flaky sea salt such as Maldon.
Keywords: Peanut butter cups, Peanut butter, milk chocolate, dark chocolate