Baker's Favorite Chocolate Recipes, 1943, USA.
My mom gave me this recipe book some time ago. I once told her that it was my favourite kind of gift. I adore old publications, their historical references and the surprise and delight of enduring messages found within their soft, yellowing pages.
That, and anything my mom makes with her hands. She's a visual artist. I'm not. I can't draw a stickman - not without sweating anyway.
So today, a real food recipe. (Not from Baker's mind you, but yours truly).
Silky and delicious, dark chocolate two-bite wonders.
Three ingredients is all you will need to make your own peanut butter cups: quality dark chocolate, natural peanut butter and raw peanuts.
All Natural Miniature Chocolate Peanut Butter Cups:
- 200 grams 75% cocoa chocolate (two large bars)
- 1/4 cup (or so) nuts only peanut butter, smooth or crunchy as desired
- 1/4 cup peanuts, some chopped and some not
Makes 12 miniature chocolate peanut butter cups.
Melt chocolate in a sturdy pot on stove over lowest heat.
Meanwhile, place 12 miniature muffin cup liners into muffin cups. Once chocolate has melted, pour first layer of chocolate - about one flat tsp - into each cup.
Allow chocolate to solidify in fridge for approximately 10 minutes.
Remove muffin tray from fridge and place about 1 tsp of peanut butter in a ball-like shape over each layer of chocolate such that it does not cover the full surface of the chocolate. This will allow the second layer of chocolate to fill in along the sides of the cup for closure. I have found that working with cool peanut butter easiest - if you use room temperature peanut butter, it will likely spread to fill the cup.
Pour the second layer of chocolate over peanut butter using about 1 + 1/2 tsp of chocolate. Top each cup with a singular peanut or a few chopped pieces as desired.
If you, or your family, are unaccustomed to dark chocolate, you can simply start with a mix of dark and milk chocolate and slowly phase out the milk chocolate over time.
Be sure to store your peanut butter cups in the fridge. I also like to freeze mine if I make a larger batch. I enjoy them straight from the freezer. Moving them from freezer to fridge however does not work very well. It's best to choose one temperature to store them at to avoid discolouration and taste changes.
More dark chocolate recipes?
You might like to try Inspired Edibles' Orange Chocolate Pâté and our family favourite: Chocolate Clusters.