Friday, 4 May 2012

P's Peanut Butter Cups

Ah, peanut butter. Woefully under-rated, and yet with almost infinite possibilities in the kitchen. My vegan trial period has very much convinced me of its general importance (and only strengthened my belief that if it ain't crunchy, it ain't proper peanut butter).

Anyhoo, if you like maximum bang for your buck in terms of effect for effort, this one's for you. It's a home-made, veganised version of Reece's Peanut Butter cups, and it's probably the simplest recipe on my blog so far. And just 3 ingredients... what more could you want out of life?!

Give it a go, and I guarantee you won't be disappointed!

P's Peanut Butter Cups

Vegan peanut butter cup
For best effect, you will need individual silicone cupcake cases
200g very dark chocolate (I think 70% is probably best, as 90% can be a little bitter - it depends on your taste)
approx. half a jar of crunchy peanut butter
2 tblsp icing sugar

1. Melt three quarters of the chocolate in a bain-marie with 2 tsp peanut butter. When melted and entirely mixed together, pop a couple of teaspoons full of the melted mixture into one of yor silicone cupcake cases, and guide it about 1.5 - 2cm up the side of the case to make the side of the chocolate shell. Make sure there are no holes. Repeat until all of the mixture is used - this will make around 10-15 shells, depending on the size of your cases. Pop the shells in the fridge for about 20 mins to set and to chill.

2. I always use the setting time to clean my 'melting bowl' so that I can re-use it for the next stage... Put about 3 tblsp of peanut butter in your bain marie with the icing sugar. Make sure you have about a tsp of peanut butter left to use in the next stage. Melt the peanut butter and icing sugar together. When the mixture is melted and mixed together, spoon a good teaspoon into each of the chilled chocolate shells, evening out the surface as you do so.

3. Put the filled shells in the fridge to enable the peanut butter to cool and chill. (I always cheat and use the freezer, but you have to get on with the next stage straight away and not leave them in there for very long, as you don't actually want to let them freeze).

4. Melt the remainder of the chocolate with a 1tsp of peanut butter in your bain marie. When the mixture is ready, spoon a small amount onto one of your filled shells, and tilt with your hand to cover th whole surface. You may need to use a blunt knife to coax the chocolate top into place. Repeat with the rest of your cases, and leave to set.

5. These sweets are best stored in the fridge until you are ready to serve them, as the addition of peanut butter to the chocolate shell decreases its melting point. Remove from the cupcake case to serve.

Home-made Reese's Peanut Butter Cup... untouched

Home-made Reese's Preanut Butter Cup... not untouched for long!

Seriously, it would have fit in one mouthful, so three bites is really not bad going!

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