Peanut butter and chocolate are certainly not strangers in the confectionery scene. These Chocolate Peanut Butter Cups share the flavors and textures of popular commercial peanut butter cups, but their pedigree makes them a candidate for a dessert plate rather than a paper wrapper.–Marcel Desaulniers
LC As You Like It Note
The best part about making candy at home is you can tweak things to your liking. Don’t get us wrong. We’re fond of these just as they are. But if you’ve always wished Reese’s made a dark chocolate peanut butter cup or, conversely, a milk chocolate rather than a semisweet chocolate cup, well, let’s just say you’re in luck.
Chocolate Peanut Butter Cups
- Quick Glance
- 35 M
- 1 H, 25 M
- Makes 10 cups
Special Equipment: Twelve 2-ounce ramekins
IngredientsEmail Grocery List
- For the chocolate cups
- Twelve 6-inch squares aluminum foil
- 8 ounces semisweet baking chocolate, melted
- For the peanut butter mousse
- One 8-ounce package cream cheese, softened
- 1 cup creamy peanut butter
- 1/4 cup granulated sugar
- 2/3 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1/2 cup semisweet chocolate mini morsels
- Make the chocolate cups
- 1. Line twelve 2-ounce ramekins with the aluminum foil, pushing down to shape the foil to the ramekins. (Although the recipe is for 10 peanut butter cups, I recommend using 12 ramekins to insure against the possibility of a broken chocolate cup or two.)
- 2. Portion the melted chocolate into each ramekin, using 1 slightly heaping tablespoon or a level #70 ice-cream scoop. Then use the back of a teaspoon to spread the chocolate to completely cover the foil. Refrigerate the ramekins until the chocolate is thoroughly hardened, 30 to 40 minutes.
- Make the peanut butter mousse
- 3. Place the softened cream cheese, peanut butter, and sugar in the bowl of a standing mixer fitted with a paddle. Beat on medium for 1 minute until combined. Stop and scrape down the sides of the bowl and the paddle. Beat on medium-high until very soft, about 1 minute. Transfer to another bowl and set aside.
- 4. Place the heavy cream and vanilla in a clean mixer bowl and attach a balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Use a rubber spatula to fold the whipped cream into the peanut butter mixture until thoroughly incorporated, then fold in the chocolate mini morsels.
- Assemble the cups
- 5. Remove the ramekins from the refrigerator and the foil cups from the ramekins. Very carefully remove the foil from each chocolate cup. (This is where the 2 extra chocolate cups can come in handy.)
- 6. Transfer the peanut butter mousse to a pastry bag fitted with a large star tip. Pipe the mousse into each cup so it peaks about 1 inch above the top of the cup. Refrigerate for at least 30 minutes before serving.