Peanut Butter Cups Recipe
Recipe provided by Gale Gand
- Difficulty Level: Advanced
- Yield: 48 pieces
- Nutritional Information Per Serving (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
- Total Time: 1 hr 35 min
- Preparation Time: 30 min
- Resting Time: 1 hr
- Cooking Time: 5 min
Ingredients
- 1 pound milk chocolate, tempered or coating chocolate
- 1 cup peanut butter, smooth or chunky
- 1/4 cup powdered sugar
Special Tools Needed: Fluted candy cup molds
Instructions
- To temper the chocolate: Finely chop the chocolate and place it in a heatproof bowl over just-simmering water to melt. Heat the chocolate to 113F. Remove the bowl from the heat and stir as it cools down to between 82F and 86F, when the edges will start to firm slightly. Briefly return the bowl to the warm water (off heat) for a few seconds at a time until the temperature reaches 88F to 91F. Avoid exceeding 91F to keep the chocolate in temper.
- Spoon the melted milk chocolate into fluted candy molds, coating each cup's inside. Pour out excess chocolate back into the bowl. Allow the chocolate shell to set or chill until firm.
- While the shells set, combine the peanut butter with the powdered sugar. Using a small spoon or piping bag with a large plain tip, fill each chocolate cup with the peanut butter mixture, leaving space for a chocolate top layer. Chill briefly to firm the filling.
- Fill the tops of the cups with melted milk chocolate using a paper cone or piping bag to seal the peanut butter filling inside. Let the chocolate harden, then carefully unmold the peanut butter cups.
