Chocolate peanut butter cups are the adult version of that ubiquitous candy that we all love. A delicate chocolate cup is filled with light and creamy peanut butter. Topped with mini chocolate chips, they still have a touch of whimsy.
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, milk chocolate rather than a semisweet chocolate cup, well, let’s just say you’re in luck.–Marcel Desaulniers
HOW DO I MAKE CHOCOLATE CUPS?
This recipe comes with a perfectly good way to make chocolate cups for filling with superb peanut butter filling. But there are other ways, in case you’re curious. You’ll need to know how to temper chocolate for all of these methods, no matter which you go with. This little link might help to answer any questions.
First, you can take small paper cups and brush melted chocolate all over the inside. Use a kitchen-only pastry brush, dip it into the melted chocolate and brush a few layers onto the inside of the paper liners. Let cool and peel the liners off. This can also be done with silicone ice cube trays.
Both of those methods can also be done by just spooning melted chocolate into your chosen receptacle and quickly moving it around to cover the sides, then letting the excess drip back into the melting pot. It’s messier and less accurate but faster. Let cool and carefully remove.
Whatever way you choose to make your cute as heck tiny choco-cups, make sure to keep them cool once they’re done. Thin walls mean that they’ll soften and collapse easily.
Chocolate Peanut Butter Cups
- Twelve 2-ounce ramekins
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
- 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.)
- 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
- 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.
- 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
- 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.)
- 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.
Originally published October 27, 2007