Friday, 11 May 2018

Chocolate Peanut Butter Cups






An early morning walk is refreshing and rejuvenating. A sense of accomplishment and happiness pervades when you leave the comfy bed and venture out into the nippy morning air to start the day on a healthy note. The wind rustles the trees.  The dead leaves fall on the road. The East transforms from a mild pink to fiery Orange and soon the Sun peeps out to wake up the tired sleepers.
The morning offers a variety of scenery that makes the walk worthwhile. It makes you appreciate the simple things in life a lot more.


 A group of Plum-headed Parakeets alighted on a Surai plant to feed on the berries.

A glass of hot tea post walk is an elixir. We love to drink tea from tall steel glasses. We wrap our hands around the glasses and enjoy the warmth. No fancy cup can give this pleasure. Early morning is also the time to mull over and plan the day. A list of mundane tasks comes to the mind. A daily routine may appear utterly banal, but this is essential for existence.  A list is made and a visit to a grocer is on the top. We plan to make Chocolate Peanut Butter Cups later in the day. We have a jar of homemade peanut butter. We just need to buy chocolates.


The combination of dark chocolate and peanut butter is simply divine. To die for dessert for those who love chocolates and peanut butter.



 Imagine a delicious meal ending with heavenly peanut butter cups. You will love to bite into them at any time of the day!


Chocolate Peanut Butter Cups

Ingredients

  • 150 grams bitter chocolate
  • 150 grams dark Chocolate
  • 80 grams milk chocolate
  • ½ cup peanut butter
  • A pinch of salt
  • 2 tablespoons unsalted butter | Coconut oil (vegan option)


 Instructions

  1. Line one standard 12- cup muffin tray with paper liners.
  2. Break chocolate slabs into small pieces.
  3. Measure and melt half of the chocolate in a double boiler.
  4. If you do not have a double boiler, take a heat safe bowl. Add chocolate pieces. Take a wok. Fill half of it with water. Place the bowl in the wok and turn on the heat. Bring water to a boil and let the chocolate melt.
  5. After about 30 seconds, stir for about two minutes to get a smooth texture.
  6. With the help of a spoon, pour and distribute melted chocolate evenly into each cup. Level the top by gently thumping the pan on the counter.
  7. Place the tray in the freezer for 15 minutes.
  8. Meanwhile, take peanut butter in a bowl. Add salt and melted butter. Whip with an electric hand mixer until smooth. You may also do the same with a ladle.
  9. Remove muffin tray from the freezer.
  10. Add peanut butter layer with the help of a spoon. Distribute the mixture evenly in the pans. Level the top by thumping the tray gently on the counter.
  11. Place the tray in the freezer for 15 minutes.
  12. Place the remaining chocolate in the double boiler. Melt for 30 seconds and stir to get a uniform texture.
  13. Remove muffin tray from the freezer and add melted chocolate with a spoon distributing evenly in the pans. Level the top. Put the tray back into the freezer for 15 minutes.
  14. Remove the paper liners.
  15. Serve chilled for a firmer texture. Serve at room temperature for a creamy texture.




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