A few moments from our Valentine’s Day. Cards for sharing at school and some chocolates for Matt. Simple and easy, just the way I like this particular holiday to be.
I Have a Husband Who Loves Chocolate Peanut Butter Cups
(makes about 20)
10 oz. good-quality chocolate (I used Valrhona’s 55% Equatorial Noire, but any semi-sweet chocolate would work well too)
1/4 cup natural unsweetened peanut butter
1/4 cup confectioner’s sugar
1/4 cup Nutella
Maldon sea salt
If not already in chip form, chop up chocolate and melt in a bowl over a pot of hot and steamy (not boiling) water. Keep the heat low on the stove. Stir until melted and smooth. Remove from heat.
Place 20 paper candy cups into a mini muffin pan or on a cookie sheet. Pour about 1 teaspoon of chocolate into the bottom of the paper cups, then place in the fridge to set, about 10 minutes.
In the meantime, mix together the peanut butter and sugar in a bowl, stir until combined.
Remove paper cups from the fridge and put a little less than a teaspoon’s worth of peanut butter into half of the cups. This got a little messy at first, so I covered my hands and fingers with a little vegetable oil and that kept the peanut butter from sticking to me.
Cover the peanut butter with a little more melted chocolate, enough to submerge the filling, but not too thick to make it hard to bite through. Top with sea salt.
Repeat the same procedure with the Nutella (minus the salt) for the rest of the cups.
Once the cups have been filled, place back into the fridge for at least 1 hour to set.