Chocolate peanut butter cups

One of my favourite chocolate treats is Reese's peanut butter cups. When I got a big tub of peanut butter made with 100% peanuts, I could finally make my own peanut butter chocolate cups. 

Chocolate peanut butter cups

Ingredients

makes 12 cups

200g dark chocolate (70%), broken

½ C natural smooth peanut butter (no salt, no sugar, no palm oil)

2 tbsp organic honey

½ tsp vanilla extract

⅛ tsp pink salt

Method

1. Melt the broken chocolate in a bain-marie (a pot of simmering water with a bowl resting on top). Stir gently to ensure a smooth finish.
2. Set out the liners in a mini muffin tin or use silicon muffin moulds. Spoon about 1 tsp of the chocolate into the bottom. Tilt and twist it around so the chocolate coats the side of the liner and rest it back in the tin. Repeat with remaining moulds. Let the chocolate set in room temp. NB. Don't put hot chocolate directly into the fridge as the fat will rise and create a greyish sheen.
    
   
3. Mix the peanut butter, honey, vanilla, and salt together until smooth to make the filling. Scoop out 1 tbsp peanut butter filling and gently roll it into a ball between your palms. Give it a press down and centre it on top of the set chocolate. Repeat for the rest of the moulds.
   
4. Spoon chocolate, about 1½ tsp., on top of each peanut butter ball to cover completely. You may need to top up the chocolate to level above the bump of the peanut butter. If desired, sprinkle a teensy pinch of flaked sea salt on each one and let cool slightly before putting in the fridge to set.

   

   Cups filled and covered

5. Let the cups return to room temp before serving. They can be kept in a covered container at room temperature or in the fridge for up to 7 days.
   

Like they say, nothing goes together better than velvety chocolate and creamy peanut butter!