4-Ingredient Chocolate Peanut Butter & Jelly Cups
Rating:
Ingredients:
- 250g dark chocolate, 70% or above
- 12x ½ tsp smooth peanut butter (with added salt)
- 12x ½ tsp raspberry jam
- Flaked or coarse salt
Method:
- 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. Start by breaking the chocolate into small pieces and then place it into a heatproof bowl. Sit over a small stove-pot 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.
Notes:
Storage:
Keep these in the fridge to maintain optimal gooey pb consistency when you bite in.
Keep these in the fridge to maintain optimal gooey pb consistency when you bite in.