Peanut butter and jelly cups
Makes 45
Preparation time: 30 minutes | Cook time: 15–20 minutes, plus cooling and setting
Ingredients
- 500 g of your desired chocolate
- 200 g smooth peanut butter
- 50 g icing sugar
Jelly
- 200 ml blueberry purée
- 100 g preserving sugar
Making the chocolate cups
Melt and temper the chocolate. Using a ladle, take a ladleful of the chocolate and fill the mould.
Tap the mould on the work surface to remove any air bubbles and to ensure that the mould is completely covered with chocolate. Turn the mould upside down to pour the chocolate back into the bowl, then tap the top of the mould to let any excess drip down into the bowl.
Turn the mould over and, using a scraper or palette knife, scrape off any excess chocolate. The mould should have a smooth coating of chocolate in each hole.
Place the mould upside down on a lined baking tray and leave to set for 15–20 minutes in a cool dry place.
Making the jelly
For the jelly, place the purée and sugar together in a saucepan then place over the heat and stir until the sugar has dissolved. Insert a sugar thermometer, bring to the boil and cook until the mixture reaches 120°C. Remove from the heat, place in a bowl and leave to cool.
To assemble
Meanwhile, place the peanut butter and icing sugar in a bowl and stir to make a paste.
Fill the chocolate cups to a third full with the peanut butter mixture, then spoon a third of the jelly on top. Leave to set in a cool dry place for at least 30 minutes. Once set, fill with another third of peanut butter on the top.
To remove the chocolates from the mould
Tap and wiggle the mould to loosen the chocolates.
The cups are ready to eat immediately. Store in a cool dry place for up to a week.
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