Directions: |
Directions:Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.
Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the healing time to smooth it out. Dot a bit of chocolate in the center of each muffin cup and press a candy
wrapper in the molds so it sticks in place. Lightly spray the
insides of the wrappers with a little non-stick cooking spray.
Brush about a tablespoon of the melted chocolate into the
paper liners, pulling it up the insides of the wrapper so it's all
coated. Stick the chocolate cups in the freezer to harden
while making the peanut butter filling. Keep the remaining
melted chocolate warm so it stays smooth; we'll need it again
In a few minutes,combine the peanut butter, warm water,
and honey in a mixing bowl, blend with a whisk until smooth
and thinned out a bit. Using a rubber spatula, fold the
whipped cream into the peanut butter mixture to make a light
mousse -don't overdo it, it's ok if there are streaks of cream in
the filling. Spoon the peanut butter mousse into a pastry bag
filled with a large plain tip. Take the chocolate cups out; they
should be pretty solid by now, and pipe the peanut butter
mousse into the centers, leaving room for a cap of chocolate.
Freeze again for a few minutes just so the mousse sets up bit.
Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level. Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes. Invert the muffin pans on a cutting board to pop out the peanut butter cups. |
This recipe for Frozen Peanut Butter Cups is from