| Level: | Advanced |
| Total: | 1 hr 35 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 5 min |
| Yield: | 48 pieces |
Ingredients
- 1 pound milk chocolate, tempered or coating milk chocolate
- 1 cup peanut butter, creamy or chunky
- 1/4 cup confectioners sugar
Instructions
- To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
- Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
- Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
- Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 85 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 2 mg |
| Sodium | 8 mg |
| Serving Size | 1 of 48 servings |
| Calories | 85 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 2 mg |
| Sodium | 8 mg |
Reviews
Lovely. To make sure the cup is entirely coated with chocolate. use a small brush to brush the chocolate inside the cup. I think it works better than a spoon. It will fill the inside completely. . Otherwise, any uncoated space will show up on the final candy. Also, I add a teaspoon of molasses to the filling to provide a little complexity. Are these delicious or what?
Delicious and easy to make. Melted the chocolate in the microwave and saved a lot of time. Made 24 mini-muffin pan size
Perfect. The pb is absolutely fluffy and has a little crunch to it– it’s all so perfect. Kids have a blast making them.
These are wonderful and make a thoughtful and delicious homemade Valentine’s Day gift. The only thing I do differently is I pour a little chocolate in the bottom of the cup and use the back of a small spoon to push it up the sides to coat. Pouring the excess out is just too messy and wastes some of your chocolate. 🙂
These cups are a lot of fun to make and taste wonderful. I did not use as much sugar as the recipe called for, because I like it a little less sweet. I also used bittersweet chocolate, which I prefer.