Peanut Butter Cups
Ingredients
- 200 g Dark chocolate
- ½ cup Peanut butter or other nut butter
Instructions
- Line a muffin tray with 8 liners or use a silicon tray.
- In a bain-marie over low heat, slowly melt the chocolate, stirring continuously.
- Once the chocolate is fully melted, pour 1-1.5 tbsp into each of the 8 muffin liners, spreading to completely cover the base. Set aside remaining chocolate.
- Place tray in freezer for 10 minutes to set.
- If your nut butter is fairly firm, warm slightly in a second bain-marie over a low heat until it becomes soft, stirring continuously. Do not overheat! It should be soft but not liquid-like.
- Pour nut butter equally into the 8 cups over the chocolate base. Return tray to freeze for 10 minutes to set.
- If needed, reheat the chocolate in the bain-marie. Pour remaining chocolate equally over the peanut butter layer.
- Return tray to freezer for 30 minutes to fully set.
- Once completely set, remove from tray and store in an airtight container in the fridge for up to a week.
Notes
A bain-marie is a method of cooking using one pot filled slightly with water with a second pot layered on top. The water should not reach the second pot, but the steam will gently heat it and allow the ingredients in the second pot to slowly melt with less chance of burning. If you don't have a nested pot like this, you can use a glass bowl that's base fits in the first, water holding pot.