An airy, mousse-like filling brings a little sophistication to the perfect pairing of chocolate and peanut butter. Best: You need just three ingredients.
- Prep time 15 minutes
- Total time 1 hour & 30 minutes
- Portion size 20 servings
Ingredients
Method
Line 20 mini muffin tin cups 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, in heatproof bowl set over saucepan of hot (not 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 chocolate, spreading to edges and smoothing tops. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week; let stand at room temperature for 10 minutes before serving.)
Makes 20 pieces.
Nutritional facts per piece: about
- Fibre 1 g
- Sodium 32 mg
- Sugars 10 g
- Protein 2 g
- Calories 105.0
- Total fat 7 g
- Potassium 83 mg
- Cholesterol 3 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
%RDI
- Iron 2.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 1.0
