A crisp chocolate shell filled with creamy milk chocolate ganache and a salty center of peanut butter – that’s how the sweet treats pesent themselves and they come pretty close to the American original! They are so tasty, they even turned my peanut butter refusing parents into lovers. 🙂
I fell for ❤ Reese’s Peanut Butter Cups ❤ while I was living in the US for a year when I was 15. You could get them in many different sizes and even as cereal. Yummy! Returning home, also meant no more of the chocolaty treat. Every once in a while, when the craving became unbearable, I would order a package or two of the delicious candy online paying crazy amounts of money. I would guard my treasure with my life and beware if someone wanted to take a bite, because that would set free the predator in me! *fellingashamed*
Why the sweet ‘n salty candy hasn’t reached Europe yet, is a mircale still to be solved, but at least I do not have to rely on expensive shipments anymore for I am simply going to make them myself from now on. 😀
Btw, the idea is from saritiv but I adjusted it some so the center would be rich and creamy. 🙂
Since this was my very first attempt at filling chocolate candy, I am very satisfied with the outcome and if I can do it – you can do it too! 😉
Let’s start baking!
- 100ml heavy cream
- 400g milk chocolate
- 130g peanut butter
Once you have all the ingredients ready, grab your !silicone! muffin moulds.
First, prepare the ganache! Poor the 100ml heavy cream into a pot and bring to a boil. When the cream is boiling, take the pot off the heat and add 150g of the milk chocolate in small pieces. Make sure the chocolate is completely covered with cream. Wait for 3 minutes and then stir until the ganache is completely smooth. Put a lid on top and set aside until it is needed again.
Take the remaining chocolate and melt it in the microwave (600 Watt – 60 seconds, stir – wait 60 seconds – stir, repeat if any big chunks of chocolate are left) or using a double boiler. Put 1-1 1/2 teaspoon of the melted chocolate into each of your 12 silicone moulds and spread up the sides 2-3cm. There should be around 150g melted chocolate left. Put the moulds into the fridge for 15 minutes so the chocolate can set.
After 15 minutes, take the moulds from the fridge and put a nice splodge of peanut butter in the center. Then fill up the cups with ganache almost to the brim of the chocolate cup and top off with the remaining melted chocolate.
Tip: Use piping bags to fill your chocolate cups more easily with peanut butter and ganache.
Last but not least: Take a bite and Enjoy! 😉
Have a baketastic baking day,