Рецепт Chocolate Peanut Butter Cups 巧克力花生酱杯
Look at these Chocolate Peanut Butter Cups, don't they look pretty? I first saw these cuties posted by Joanne of Fifteen Spatulas on her blog a few years ago and was so smitten by the easy and simple recipe. So this time around, I've made a some changes on the chocolate with some whipping cream and butter as I prefer to a softer bite of the chocolate. Really indulgent and yummy that will definitely make you not regretting taking more.
- Chocolate Peanut Butter Cups
- Ingredients: makes 15
- 300g valrhorna chocolate 66%, chopped (or use semi sweet chocolate)
- 80g dairy whipping cream (cooking cream)
- 20g butter
- 100g creamy peanut butter jam
- 15g butter
- 1/4 cup icing sugar, sifted
Method:
Line a mini size 12 cup muffin tin with paper cupcake liners.
Melt chocolate pieces and butter under double boiler. Add in whipping cream and stir till smooth.
Drop a teaspoon of melted chocolate into muffin tin. Then drop the pan repeatedly on the table top to flatten the chocolate and release air bubbles. Please the pan in the freezer for about 10 minutes.
In the meantime, whip the peanut butter, butter and icing sugar together with a electric hand mixer until light. Place small teaspoon of peanut butter into each cup, then drop the pan repeatedly on the table top again, so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.
Then fill up the top with the remaining melted chocolate, about 1 teaspoon. Better to drop the pan on the table top a few times to flatten out after each filling of melted chocolate, because the top layer of the chocolate will harden quickly as the whole pan just chill in the freezer.
Then place the peanut butter cups back to the refrigerator for at least 1-2 before serving.
You may like to check on the video by Joanne of making peanut butter cups here
材料：做约15个
300克 valrhorna巧克力66% ，剁碎（或用半甜巧克力也可以）
80克 动物性奶油
20克 牛油
100克 滑花生酱
15克 牛油
1/4杯 糖粉，过筛
在小马芬模里放入12个小纸杯。
倒入1茶匙巧克力酱到纸杯中，将烤盘在桌面上敲几下，排出多余空气及敲平巧克力酱。放进冰格处定型10分钟。
花生酱，牛油及糖粉搅打至松发。将1茶匙花生酱倒在凝固的巧克力上，把花生酱敲平。再放进冰格处冰冻15分钟。
然后将剩余的巧克力酱约1茶匙，加在花生酱上面。因为马芬盘冷冻过会让巧克力快速凝结，所以必须把巧克力酱倒入纸杯，敲出气泡后才再继续做下一个。
将巧克力花生酱杯收入冰箱1-2小时即可享用。
**详细的做法可以参考Joanne的视频。