1 Tbs + 1 tsp peanut oil (plus extra for greasing the pans)
4 oz. milk chocolate, chopped
1/2 cup peanuts, toasted and chopped
1/4 tsp. salt
Ingredients: Peanut Butter Filling
3.5 oz. milk chocolate, chopped
1/2 cups + 2 Tbs. heavy whipping cream
3 Tbs. cream cheese, at room temp
3 Tbs. of creamy peanut butter
1/4 tsp. vanilla extract
1. Lightly grease the muffin tins and set aside.
2. Using a bain marie (or a heat proof bowl in a saucepan of slowly simmering water) add the chocolate and stir until the chocolate has melted.
3. Add the peanuts, oil and salt and stir well.
4. Divide the mixture between 10 of the greased muffin tins.
5. Freeze uncovered until hard (this may take up to an hour).
Method: Filling (to be made whilst the bases are freezing)
1. Using a bain marie melt the chocolate.
2. Whisk the cream until medium peaks form (when you lift your whisk from the cream, a peak will form and the very tip of the peak will fall). Transfer to a bowl and set aside.
3. Put the cream cheese, peanut butter and vanilla extract into the bowl of a stand mixer. Using a paddle attachment beat on medium speed until it has become light and fluffy - this should take around 7min.
4. Scrape down the bowl, turn the mixer to low speed and add the melted chocolate in a slow steady stream.
5. Once the chocolate has been mixed in, turn off the mixer and take out the bowl. Using a rubber spatula fold in the cream by hand.
6. Place the filling on top of the frozen chocolate nut bases.
7. Freeze until hard (at least 2 hours).
8. Unmold the peanut butter cups (a tea towel soaked in hot water and pressed to the base of the tin helps remove the peanut butter cups), and store in the refrigerator until serving.
Taken from the inventive " The Sweet Spot: Asian-Inspired Desserts" by Pichet Ong and Genevieve Ko pp. 181-3.