You know you’ve got a problem when you find yourself in the kitchen late into the night, powdered sugar hand prints on your black jeans, melted chocolate all over your hands, surrounded by the carnage of dirty mixing bowls and willing for the fridge to work quicker. Sometimes you get a food craving and it’s like an itch you’ve just got to scratch.
That’s how I found myself in the kitchen that evening making these peanut butter bites well past my bedtime. It wasn’t a want, but a need that was driving me on. And once I had made the mistake of googling how easy these would be to make, there was no stopping me. I’ve seen these all over the internet (read pinterest), as I’m sure you have too. They’ve been done to death but that wasn’t going to stop me in my quest for peanut butter chocolate peace.
All these peanut butter bites require is the ability to melt chocolate and the patience to wait while they chill out in the fridge between each layer. Patience is the harder of the two for sure, but dipping your finger in the chocolate bowl helps. It helps a lot.
It’s highly advised you eat these with a cup of coffee to cut through the richness of these. The coffee helps gently melt the chocolate after you’ve taken a bite to make a molten mouthful of perfection.
Ingredients – makes 12
300 grams (10.5 ounces) dark chocolate, 70% or more
190 grams (3/4 cup) of smooth peanut butter
2 tablespoons of icing sugar
4 tablespoons of creme fraiche
1/2 teaspoon of vanilla extract, optional
1. Put on “Pour Some Sugar On Me” by Def Leppard because I mean, could it be any more appropriate? Line a muffin tray with 12 muffin cases and clear enough space in your fridge to fit the muffin tray comfortably. Do this now rather than when you’re trying to hold a tray full of liquid chocolate whilst also balancing an oversized jar of mustard, some ham, and sriracha sauce on your leg. Just some advice.
2. Fill a saucepan with boiling water and bring to the boil. Ensure you can rest a bowl on the top of the sauce pan without the bottom touching the water.
3. Break the chocolate into small pieces and place half the chocolate in the bowl over the boiling water. Gently melt the chocolate for a few minutes, stirring occasionally to help make the chocolate.
4. Once the chocolate has melted pour a 1/2 tablespoon of chocolate into the bottom of each of the muffin cases. Once each of the 12 muffin cases have been filled, spoon any remaining chocolate into the cases again. Place the tray in the fridge for 15 minutes to set.
5. While the chocolate sets beat together the peanut butter, icing sugar, creme fraiche and vanilla extract till smooth. After 15 minutes take the tray out of the fridge and spoon 1/2 tablespoon of the peanut butter mix into each of the muffin cases on top of the chocolate based. Smooth out with the back of the spoon. Place back in the fridge for 5 minutes.
6. Place the remaining half of the chocolate into the bowl and place over the sauce pan. Melt the chocolate like before and once fully melted take off the heat. Take the tray out of the fridge and spoon 1/2 tablespoon of chocolate on top of each the peanut butter into each case. Pour any remaining chocolate over the cases till all used up.
7. Place in the fridge for 30 minutes to really firm up. Eat cold straight out of the fridge for a crunchy bite, or alternative take out of the fridge to warm up slightly before eating for a softer bite.