THREE- INGREDIENT CHOCOLATE PEANUT BUTTER CUPS
Hands-on time: 15 minutes Total time: 1½ hours Makes: 20 pieces
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