200g/ 7 oz 70% dark chocolatechopped into small pieces
70g/ ¼ cup quality smooth peanut butter (100% nuts; with no added sugar, salt or oil)
2TBSPicing (confectioners) sugar
½tsppure vanilla extract
Place half of the chocolate in a heat proof bowl set over a pan of gently simmering water (make sure the water doesn’t touch the bowl). When the chocolate has fully melted, remove from the heat.
Spoon about 2 tsp melted chocolate into each mould. Tilt the moulds so that the chocolate coats the sides to a height of about 1 cm / just under ½ inch. (You may not use all the melted chocolate, but that’s fine. Just leave it in the bowl).
Pop the moulds in the fridge until the chocolate is solid.
In a small bowl, mix together the peanut butter, sugar, vanilla extract and salt. Taste test and add more sweetener or salt if desired.
Add the remaining half of the chocolate pieces to the heat-proof bowl over the pan of water. Gently heat until the chocolate melts.
When the chocolate base is set, spoon a small amount of peanut butter filling into the centre of each mould (I use 1-1½ tsp per mould). Use the back of a spoon to level the filling, but leave a gap round all sides. Spoon melted chocolate on top and tilt the mould to fill in the sides.
If you have any chocolate left over, pour it onto a piece of baking paper to create a chocolate ‘puddle’. You can keep this in the fridge for another recipe. Any leftover peanut butter is delicious spread on toast or apple slices.
Chill the peanut butter cups until completely solid. To remove the chocolates from the moulds, gently wiggle the sides of the mould to release, then push them out by pressing on the bottom of the mould. Stored in an airtight container, these treats will last for weeks. If your house is warm store them in the fridge or freezer.
I use a silicone heart mould 7cm / 2½ inches in size. If you don’t have one, you can always use round silicone cake moulds or even paper cases. If you use paper cases, pop them in a muffin tray to help keep their shape.