Chocolate Peanut Butter Cups 巧克力花生酱杯

Chocolate Peanut Butter Cups

      Ingredients: makes 15
      300g valrhorna chocolate 66%, chopped (or use semi sweet chocolate)
      80g whipping 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.
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      You may like to check on the video by Joanne of making peanut butter cups here

      材料：做约15个