THREE- IN­GRE­DI­ENT CHOCO­LATE PEANUT BUT­TER CUPS

Hands-on time: 15 min­utes To­tal time: 1½ hours Makes: 20 pieces

Canadian Living Comfort Food - - Home-style Desserts -

An airy, mousse-like fill­ing brings a lit­tle so­phis­ti­ca­tion to the per­fect pair­ing of choco­late and peanut bet­ter.

⅓ cup smooth peanut but­ter

¼ cup ic­ing sugar

300 g good-qual­ity milk choco­late

(about 11 oz), chopped

Line 20 wells of mini muf­fin pan with candy cups. Set aside.

In bowl, stir peanut but­ter with ic­ing sugar un­til smooth. Drop by 1 tsp onto parch­ment pa­per–lined bak­ing sheet. Freeze un­til firm, about 15 min­utes.

Mean­while,saucepan of in gen­tly heat­proof sim­mer­ing bowl (not­set over boil­ing) wa­ter, melt choco­late, stir­ring, un­til smooth. Spoon 1 tsp into each candy cup; add 1 peanut but­ter ball to cen­tre of each. Top each with 2 tsp of the choco­late, spread­ing to edges and smooth­ing tops. Re­frig­er­ate un­til firm, about 1 hour.

PER PIECE: about 105 cal, 2 g pro, 7 g to­tal fat (3 g sat. fat), 11 g carb (1 g di­etary fi­bre, 10 g sugar), 3 mg chol, 32 mg sodium, 83 mg potas­sium. % RD I: 3% cal­cium, 2% iron, 1% vit A, 2% fo­late.

A 3-IN­GRE­DI­ENT TREAT

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