Peanut butter cups are one of my favorite chocolate treats. The salty sweetness of the peanut butter cream enrobed in chocolate is taste bud heaven.
As much as I live the manufactured version I've always wanted to try making them at home. When I read Michael Smith's version in his cookbook, Chef Michael Smith's Kitchen - 100 of my Favorite Easy Recipes, I decided to go for it!
I made them with in two batches - one Callebaut milk chocolate and the other Callebaut dark. I recommend going with the dark version as the milk chocolate was just too sweet with the inside mixture. Also, his version has waaay too much nutmeg. Below I suggest using just 1/8 tsp or leave it out altogether. It's not listed below but I also recommend trying adding some chopped peanuts for added texture - about 1/3 cup.
The recipe below includes all of my changes I used in my version. They are delicious and get better after a day or two in the fridge so they when you want to prepare dessert ahead of time!
20 ounces (625 grams) dark chocolate, chopped – the best quality you can afford
1 cup peanut butter
1 cup cream cheese
¼ cup icing sugar, sifted
2 tablespoon honey
2 tablespoon vanilla
1/8 teaspoon freshly grated nutmeg - optional
What to do
- Using silicone muffin liners – these work better than paper or foil but they can be used if silicone is not available. If using paper or foil muffin liners place in muffin pans for stability.
- Using a double boiler, or a bowl that fits snugly over a pot, place the chocolate over – not in – barely simmering water. Stir until melted and smooth. This will ensure that the chocolate doesn’t burn! Turn off the heat.
- Use a small pastry brush paint the inside of each muffin liner with a tablespoon or so of the chocolate. If using standard size liners, only paint half way up or so. The coating should be thick enough to harden into a strong shell and certainly not see through.
- Please note that you will need to leave a third of the chocolate in the bowl in order to have enough to cover the cups!
- Refrigerate the shells until the chocolate sets and hardens. (about 15 minutes).
- While shells set, put the peanut butter, sugar and cream cheese in your food processor and process until smooth or use a mixer. Scrape down the bowl. Add the honey, vanilla and nutmeg. Mix until smooth.
- Spoon 2-3 tablespoons of the peanut butter mixture into each hardened shell. Level them a bit with the back of a spoon and make sure you leave a ¼ to 1/8 of an inch or so of visible shell so the top will stick. Refrigerate until the filling is chilled (about 15 minutes).
- Return the remaining chocolate once again over simmering water and stir until smooth. Spoon a thick layer of the melted chocolate over each of the cups to seal the edges completely. Refrigerate until firm, then pop out from the silicone liners or peel away the paper ones.