Super simple recipe requires only a few ingredients and a little patience. Before you start, you need paper cupcake cups and a muffin tin (if the mini version of both is available it makes for a better size) and a pot of boiling water for your bain marie.
-Melt about 500g of dark chocolate in a bowl over a pot of boiling water. Stir it constantly as to not burn the chocolate and ensure that your bowl’s bottom does not touch the water below.
-Line the muffin molds with the cupcake papers and using a pastry brush (or the back of a teaspoon) apply a fairly thick layer of chocolate as evenly as possible. Allow this layer to set while making your peanut butter filling.
-Mix 1 cup of peanut butter with 1/2 cup of soft cream cheese. This is not necessary but it definitely adds the texture of the Reese’s cups that we’re all used to. You can also add roughly chopped peanuts for an added texture.
-Place a spoonfull of the P.B. filling in the hard chocolate shells you’ve created and top by another layer of chocolate. Make sure that your peanut butter filling doesn’t reach all the way to the top of the chocolate shell so it can seal with the top layer.
Ta da! Once it all sets, you have chocolate PB cups! Enjoy
