Ravneet Gill’s Recipe for Chocolate Peanut Butter Cups | Pastry shop

I I got hooked when I was working in the restaurant Wild by Pie. I was skeptical at first, but soon realized that they’re quick to put together and make stylish petit fours, and I quickly started making them more often. The arrival of high-quality peanut butter on our shelves now means you can make some seriously great versions of this favorite American candy at home.

Chocolate Peanut Butter Cups

You can replace the peanut butter with another nut butter of your choice. It just needs to be thick enough to hold its shape, which will help you distribute it. You will need a mini muffin pan and mini muffin paper cups.

Preperation 10 minutes
Coldness 2 hours
Makes 12 small individual pieces

40g smooth peanut butter
crispy peanut butter
A pinch of sea saltmore more to decorate
Maple syrup
dark chocolatebroken into small pieces
10ml olive oil
or a neutral oil
Salted peanuts
to decorate (optional)

Prepare the filling: mix the two peanut butters with the salt and maple syrup and set aside. Put the mini muffin papers in the pan.

Put the chocolate in a heatproof bowl and melt it, either in a double boiler or in short bursts in the microwave, stirring frequently. Once melted, stir in the oil.

To assemble, spoon a teaspoon of melted chocolate into each muffin paper. Take another teaspoon and gently distribute the peanut butter mixture in the middle of the chocolate in each muffin paper (don’t worry about being too neat). Top the contents of each muffin paper with another teaspoon of melted chocolate, so that the sides and top of the peanut butter mixture are covered, then place in the refrigerator to set for two hours.

Once set, sprinkle with additional sea salt or garnish each cup with a roasted peanut. Serve chilled: once prepared, they will keep in an airtight container in the refrigerator for up to a week.