The combination of peanut butter and chocolate has always slept perfectly together. The salty and sweet flavors create the perfect marriage in your mouth. When it comes to the peanut butter cup all are good but a cup made with good quality ingredients and a few added extras can take the humble sweet to new heights.
My mission this Easter season was to create a decadent and well balanced peanut butter cup. It combines my love of peanut butter, chocolate and the added sweetness of jam. The little extra is the infusion of earl grey tea in the ganache. This creates a subtle depth of flavor that turns these simple cups into something more grown up. Feel free to make these cups your own by using milk or white chocolate, experiment with various teas and jams.
3/4 cup dark chocolate chips
2 tbsp natural smooth peanut butter
1 tsp earl grey tea (finely ground)
1-2 tsp almond milk or low fat milk
1/2 tsp almond oil or butter
1 tbsp + 2 tsp blackberry all fruit jam
(6) 1oz sample cups
Step 1: Line the 6 cups on a baking sheet or baking pan.
Step 2: melt 1/4 cup chocolate chips in microwave. Start with 1min, chips should be warm enough that once you mix they melt any remaining chips. Add 1/4 tsp almond oil or 1/4 tsp butter. This will help keep the chocolate smooth and creamy. Put 1 tsp of the chocolate in the cups and evenly coated up the sides and the bottom. The best way to achieve this is by swirling the cups and using your finger to move the chocolate into every nook and cranny of the cup. Once the cups are filled tap the bottom of the pan to settle the chocolate and get rid of any bubbles. Put the cups in the fridge and allow to set for at least 20 mins.
Step 3: Microwave the peanut butter for 30 seconds, heating it allows it to spread evenly in the cups. Fill each cup with 1/2 tsp of peanut butter and pat the bottom of the cups to evenly distribute the layer. Put back in the refrigerator to set for 10mins.
Step 4: Microwave ¼ cup of chocolate chips for 30 secs or until mostly melted. Mix chocolate until smooth and add 1tsp warm almond milk. If the chocolate starts to seize up add the second tsp of warm almond milk and whisk until smooth. Add tea and mix to incorporate. Top the peanut butter with a 1/2 tsp of ganache. Tap the bottom of each cup to level out. If necessary use your finger to spread the ganache in an even layer covering the peanut butter.
Step 5: Microwave the jam for 8 seconds. Slightly warming the jam allows it to spread evenly in the cups. Add a small amount of jam to each cup and put back in the refrigerator to firm up.
Step 6: melt 1/4 cup chocolate chips in microwave. Start with 1min, chips should be warm enough that once you mix they melt any remaining chips. Add 1/4 tsp almond oil or 1/4 tsp butter and whisk till smooth. Spoon 1tsp of the chocolate over the jam to completely cover. Once all chocolate is distributed, tap the cups and place in the refrigerator for 2-4 hours.