Another great recipe for any left over chocolate you don't want to HAVE to demolish by yourself!
Cook in 30-45mins
Calories: 368 per serving
- 200g/1 big bar of quality dark chocolate (75% + cocoa)
- Palm oil free smooth or crunchy peanut butter (your taste preference)
- Muffin/cupcake cases
1) Break the chocolate into pieces and place in a bowl. Either melt the chocolate in the microwave (do in very short bursts) stir the chocolate in between bursts to stop it burning) or place in a heatproof bowl over a pan of simmering water and stir (make sure the bottom of the bowl does not touch the water).
2) Place the muffin/cupcake cases in a muffin tray or on a plate. Using a tablespoon place some chocolate in the bottom of the case. Using the back of the spoon smooth some of the chocolate half way up the sides of the case making sure you still have chocolate at the base of the muffin case. The chocolate is going to act as the floor and walls of your cup so make sure you have not spread it too thin.
3) Leave some chocolate in the bowl for afterwards as you will be using it to create the roof of the cup.
4) Place the chocolate cases in the freezer. Remove them after 10 minutes, ensuring the sides and bottom are set.
5) Place a tablespoon of peanut butter into each one (you may wish to add a bit more if using muffin cases). Smooth the peanut butter out so the top is level.
6) Smooth some chocolate onto the top of the peanut butter to create the roof of the cup.
7) If you wish to have the cups as ices place in the freezer for 10 minutes. Remove from the freezer and remove the 'cups' from their cases. Serve in a bowl and enjoy! TIP: You can store the 'cups' in a freezer proof container, in the freezer for up to a month.
8) If you wish to have the cups soft place in the fridge for 20 mins. Cover and store in the fridge for up to 7 days.
9) One portion is 1 muffin case or 2 cupcake cases