Peanut Butter Chocolate Cups
These Peanut Butter Chocolate Cups, created by ex-Masterchef contestant Dani Venn, are delicious and great for adult entertaining!
- 250g butternut snap biscuits
- ½ cup melted Copha
- 75g Copha
- 250g dark chocolate, finely chopped
- 1 cup smooth peanut butter
- 1 cup roasted peanuts
- 1 cup sugar
- ½ cup water
- 2 cups sugar
- 200ml water
- 1/3 cup hot water
- 20g powdered gelatine
- 2 large egg whites
- 1 teaspoon vanilla paste
- Line a 24 mini muffin baking tray with mini cupcake liners.
- Blitz butternut snap cookies in food processor, pour in melted Copha and continue processing until combined. Remove and add 1 teaspoon of mixture into each cupcake case, pressing down firmly to create base.
- Create a double boiler over low heat, and add Copha. When warm, add chocolate and stir well to combine. Add peanut butter and whisk through. Remove from heat.
- Place a teaspoon or so of chocolate ganache in each cupcake liner so that it almost reaches capacity. Allow to firm up at room temperature or place in fridge for a short time until firm. If using praline topping, continue to Step 5; if using marshmallow, skip Step 5 and go straight to Alternative Topping – Marshmallow recipe.
- To make praline, place peanuts on lined baking tray. Add sugar and water into saucepan over medium heat, ensuring that no sugar is stuck to side of pan (if it is, dip pastry brush in water and brush off). Allow mixture to reduce. Gently swirl occasionally if needed. Once mixture begins to turn a deep golden colour, remove from heat and pour syrup over peanuts. Allow to cool and harden. Blitz half of the peanut praline in a food processor to resemble fine crumbs, and break up the other into rough chunks. Top peanut butter cups with praline and peanut chunks.
ALTERNATIVE TOPPING – Marshmallow
Basic Marshmallow Recipe
- Place sugar and 200ml water into a small saucepan over medium-high heat. Allow sugar to dissolve into the water and bring up to the boil, without stirring, until the mixture reaches 115-120 degrees on a sugar thermometer.
- Meanwhile, add 1/3 cup hot water to a small mixing bowl, gradually sprinkle in the gelatine and whisk continuously.
- Place egg whites into bowl of electric mixer fitted with balloon whisk attachment. Beat until stiff peaks form.
- When sugar reaches correct temperature, turn off heat, add gelatine mixture, and whisk to combine. Be careful as mixture will bubble and foam. Pour mixture into heat proof jug with pouring lip.
- Turn on electric mixer to low speed. Slowly and carefully add hot sugar syrup into egg whites by pouring in a very slow, thin stream. When all sugar syrup has been added, turn mixer onto high speed and beat for 10 minutes until mixture is thick and has cooled down. Add vanilla paste, mix for further 20 seconds.
- Place mixture into piping bag fitted with a round nozzle. Pipe one large mound onto each individual mini tart, or create an interesting look by piping many smaller mounds on the larger tart. Allow to set for 3-4 hours. If weather is hot, keep in fridge. Serve “as is”, or if you have a blow torch, gently torch the marshmallow to create a toasted marshmallow effect.