I found a recipe for these in a magazine just before last Christmas and made a batch as little gifts for those unannounced visitors or to bring along when we were invited around people’s houses around that time of year. They looked really lovely in cellophane bags adorned with Christmassy ribbons and needless to say I was in everyones good books wherever I turned up with these yummy treats in my bag.
The reason why I have dug these out is because I want to make an Easter/Springtime version, topped with mini eggs this year. I am thinking I might go all white chocolate for that and maybe try almond butter instead of peanut. The beauty with this kind of recipe, where you just melt some chocolate and stir everything together, is that you really can go wild and add any extra bits and bobs you like. I will keep you posted on how the Easter version turns out but in the meantime here are the quantities I used for the choc cups in the photos.
Peanut Butter Chocolate Cups
50g chopped white chocolate
100g crunchy peanut butter
1 tsp vanilla extract or paste
150g milk chocolate
150g dark chocolate
25g salted cashew nuts (or could use honey salted peanuts)
1. Melt the white chocolate and stir together with the peanut butter and vanilla until it forms a paste.
2. Melt the milk and dark chocolates in separate bowls.
3. Pour 1tsp of melted milk chocolate into your paper cases. Add 1 tsp of peanut paste and top off with enough dark chocolate to cover and “seal” the chocolate cup. Sprinkle with the cashews or peanuts (or your choice of topping). Leave to set outside of the fridge (you can cover them with a piece of greaseproof baking paper, although this is not essential).