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Mar 12, 2008 7:52 am US/Pacific

Peanut Butter Cups

from Ginger Elizabeth Chocolates

Why buy when you can make your own sweet treats like Peanut Butter Cups!!  Chocolatier Ginger Elizabeth shares her recipe for this classic candy combo of chocolate and peanut butter.

Materials Needed:

Pastry Brush, muffin cups or candy cups, sheet tray, zip lock bag or piping bag.

1lb Milk Chocolate, Couverture (Valrhona, Callabaut, El Ray, Ettine Guittard Artisan Line)

Filling:

3oz. Peanut Butter, Natural (Adams Peanut Butter) at Room Temperature
1lb Milk Chocolate, Couverture

Directions:

  1. Melt 1lb of milk chocolate on a double boiler.
  2. Cool chocolate to room temperature.
  3. Brush chocolate up the sides and on the bottom of the muffin or candy cups.
  4. Put in the refrigerator.
  5. It is optional to paint more layers on depending on how thick you want the sides to be.
  6. Set aside the melted chocolate.
  7. For the filling melt the 3oz of milk chocolate and cool to room temperature.
  8. Mix the 3oz. of chocolate together with the peanut butter.
  9.  Pipe into the set chocolate cups.
  10. Return to the refrigerator and let the peanut butter set.
  11. Using a piping bag, pipe melted chocolate on top to close off the peanut butter cups.
  12. Return to the refrigerator and let set.
  13. Pull from the refrigerator 1 hour before you eat them.

 



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