How To Make Chocolate Peanut Butter Cups | Anna Olson Archives
Chef Anna Olson teaches you her recipe for Chocolate Peanut Butter Truffle Cups.
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Ingredients
Base
½ cup all-purpose flour
¼ cup cocoa powder
3 Tbsp granulated sugar
6 Tbsp unsalted butter, cut into pieces and at room temperature
Truffle Layer & Topping
6 oz dark chocolate, chopped
6 Tbsp peanut butter (pure or conventional)
1 ½ Tbsp corn syrup
Peanut Butter Filling
2 ½ oz white chocolate, chopped
5 Tbsp whipping cream
6 Tbsp peanut butter (pure or conventional)
3 Tbsp unsalted butter, at room temperature
¾ cup icing sugar, sifted
¼ tsp salt
Chopped peanuts, for décor
Directions
Base
1. Preheat the oven to 350ºF (180ºC). Line a muffin tin with paper liners.
2. Sift the flour, cocoa powder and sugar into a large mixing bowl. Add the butter and use a pastry cutter or 2 butter knives to cut in the butter until no large pieces are visible (but the mixture will be coarse and not come together). Divide the mixture between the muffin tins and use a flat-bottomed water glass dipped in flour to press down the base (don’t worry if it looks rough, the base will level out when baked). Bake this for 12 minutes and then cool completely on a rack.
Truffle Layer & Topping
1. For the truffle layer, place the chocolate, peanut butter and corn syrup in a metal bowl over a pot of gently simmering water, stirring until melted. Measure out just under half of this (it makes about 1 cup/250 mL in total) and pour a little into each muffin cup, swirling the tins to coat the bases. Set aside the rest of the truffle mixture for the topping.
Peanut Butter Filling
1. For the peanut butter filling, place the white chocolate and cream in a small bowl place over a pot of barely simmering water stirring gently until smooth. Set aside.
2. Beat the peanut butter and butter by hand until smooth and stir in the melted white chocolate (still warm is OK). Add the icing sugar and salt and stir until smooth. Place this in a piping bag fitted with a plain tip and pipe the filling into each cup (the truffle filling below does not need to be set up). Spread the filling to level it, if needed.
3. To top the cups, pour the remaining truffle mixture over each cup (if it has set up, it can be re-melted in a bowl over simmering water) and swirl the tins to ensure the topping covers the peanut butter layer. Sprinkle the top of each cup with a little chopped peanuts and then chill to set. Once set, the cups can be stored at room temperature (see Cook's Note).
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Subscribe for more video recipes: http://goo.gl/MJV4af
Ingredients
Base
½ cup all-purpose flour
¼ cup cocoa powder
3 Tbsp granulated sugar
6 Tbsp unsalted butter, cut into pieces and at room temperature
Truffle Layer & Topping
6 oz dark chocolate, chopped
6 Tbsp peanut butter (pure or conventional)
1 ½ Tbsp corn syrup
Peanut Butter Filling
2 ½ oz white chocolate, chopped
5 Tbsp whipping cream
6 Tbsp peanut butter (pure or conventional)
3 Tbsp unsalted butter, at room temperature
¾ cup icing sugar, sifted
¼ tsp salt
Chopped peanuts, for décor
Directions
Base
1. Preheat the oven to 350ºF (180ºC). Line a muffin tin with paper liners.
2. Sift the flour, cocoa powder and sugar into a large mixing bowl. Add the butter and use a pastry cutter or 2 butter knives to cut in the butter until no large pieces are visible (but the mixture will be coarse and not come together). Divide the mixture between the muffin tins and use a flat-bottomed water glass dipped in flour to press down the base (don’t worry if it looks rough, the base will level out when baked). Bake this for 12 minutes and then cool completely on a rack.
Truffle Layer & Topping
1. For the truffle layer, place the chocolate, peanut butter and corn syrup in a metal bowl over a pot of gently simmering water, stirring until melted. Measure out just under half of this (it makes about 1 cup/250 mL in total) and pour a little into each muffin cup, swirling the tins to coat the bases. Set aside the rest of the truffle mixture for the topping.
Peanut Butter Filling
1. For the peanut butter filling, place the white chocolate and cream in a small bowl place over a pot of barely simmering water stirring gently until smooth. Set aside.
2. Beat the peanut butter and butter by hand until smooth and stir in the melted white chocolate (still warm is OK). Add the icing sugar and salt and stir until smooth. Place this in a piping bag fitted with a plain tip and pipe the filling into each cup (the truffle filling below does not need to be set up). Spread the filling to level it, if needed.
3. To top the cups, pour the remaining truffle mixture over each cup (if it has set up, it can be re-melted in a bowl over simmering water) and swirl the tins to ensure the topping covers the peanut butter layer. Sprinkle the top of each cup with a little chopped peanuts and then chill to set. Once set, the cups can be stored at room temperature (see Cook's Note).
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#OhYum
