There are variations galore you could attempt with these salted chocolate peanut butter jelly cups; different jams, nut butters and sizes.
While I’ve attempted (and eaten way too…) many in the quest to find the best, the below is my favourite – final answer, locked in, don’t need to ask the audience or phone-a-friend:
Size-wise: mini muffin. At this size they’re sweet, creamy and decadent, but not overwhelming. Chocolate and peanut butter are a decadent duo – and this is just enough to hit the spot. If one doesn’t suffice, you’re more than welcome to have another, and then another.
Jam of choice: raspberry. For its vibrant flavour and colour! Jam is generically super sweet, of course – it’s preserved with sugar. But raspberry offers a bit more of a punch, maybe reminiscent of raspberries tart element. I found other jam flavours don’t quite sing as much – but, by all means any berry jam will do! Use what you’ve got.
Chocolate: dark. Milk chocolate would be insanely good. But with dark you get that little bit of bitterness, and when matched with creamy pb, super sweet jam and salty salt – oh it’s glorious. I used an above 70% bar – the cocoa provides antioxidant benefits too!
Nut butter: peanut. Classic, trusty, noble.
Salt is the hero ingredient, with important culinary applications. It’s my favourite ingredient in the kitchen – it performs miraculous tricks and without it everything falls flat. Just the right amount of salt will make sweet things taste sweeter, bring out and intensify natural flavours and make food more palatable. I encourage you to sprinkle flakes overtop, just as the chocolate starts to harden and set – that way they’ll be propped up looking pretty when you go to bite in! Yum.
Line a mini muffin tray with 12 mini muffin cases. Make a little room in the freezer for the tray’s impending arrival.
Melt the chocolate bain marie style. This is important rather than microwaving it, as there’s a few steps involved here, and I’ll help you keep the chocolate at the right consistency and avoid it from burning. Start by breaking the chocolate into small pieces and then place it into a heatproof bowl. Sit over a small stovepot of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. The bowl and water in the stovetop shouldn’t touch - but the heat that comes up will melt the chocolate! Once melted, turn off heat.
Bring muffin tray over to the melted chocolate. Drizzle 1 tsp of melted chocolate into each mini muffin case. As soon as it’s in, quickly rotate the case in your hand so the chocolate goes about ¼ of the way up the side of the case, or as high as you can get it. This will help form a shell, with is important to ensuring these turn out to be pb and jelly cups, not sandwiches!
Place the tray in the freeze - the shells will take just a few minutes to harden.
Once the shells have hardened, remove from the freezer and add ½ tsp of peanut butter into the middle of each case. If it’s a bit runny, it’ll spread - but the case you’ve made should keep it contained! Follow this with ½ tsp raspberry jam into each.
Add 2 tsp of the remaining melted chocolate into each, or distribute evenly. The peanut butter and jam should be well covered.
Place in the freezer for two minutes to semi-set. Remove and sprinkle overtop a really decent pinch of salt. Place back in the freezer to harden for another ten or so minutes.
Storage: Keep these in the fridge to maintain optimal gooey pb consistency when you bite in.To keep these dairy-free and vegan: Check your dark chocolate. Dark chocolate is typically dairy-free, as it does not contain milk products (e.g. milk solids) - make sure to double check the ingredients panel though, keeping an eye out for any milk-derived ingredients.