PB Cups

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* Exported from MasterCook *

 

Peanut Cream-Filled Chocolate Cups

 

Recipe By :Aliza Green

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Chocolate Shells:

8 ounces high-quality semisweet chocolate -- broken into small

chunks

1 tablespoon vegetable oil

Creamy Peanut Filling:

1 cup creamy peanut butter

4 tablespoons unsalted butter

1/2 cup confectioners' sugar

2 teaspoons vanilla extract

 

Makes about 2 dozen miniature chocolate cups. I don't know anyone who doesn't

love chocolate peanut butter cups. To make them, you will need two dozen

paper-lined foil petit four cups (1-inch muffin papers), available at

kitchenware stores.

 

BECAUSE OF THEIR CLOSE ASSOCIATION WITH SLAVES, PEANUTS WERE LONG CONSIDERED

LOWLY COUSINS

OF TREE NUTS AND WERE OFTEN SHUNNED BY WHITE CONSUMERS. ABOUT 100 YEARS AGO, THE

KELLOGG BROTHERS (OF CORN FLAKES FAME) BEGAN TURNING PEANUTS INTO PASTE. PEANUT

BUTTER SOON BECAME A STAPLE IN THE AMERICAN PANTRY. MORE THAN HALF OUR ANNUAL

CROP OF PEANUTS GETS TURNED INTO PANUT BUTTER. IN THIS COUNTRY WE CONSUME ABOUT

700,000,000 POUNDS OF PEANUT BUTTER A YEAR.

 

1. Prepare the Chocolate Shells: Arrange 24 paper-lined petit four foils on a

baking sheet.

 

2. Place 6 ounces of the chocolate and the oil in a microwaveable bowl or

measuring cup. Heat on low power (20%) for 1 minute. Stir and microwave at

1-minute intervals or until the chocolate has melted completely, stirring

between each interval. Remove from the microwave and stir in the remaining 2

ounces of chocolate. Continue stirring until the chocolate is completely smooth.

Reserve. (Or, place the chocolate in a clean, dry heatproof bowl over a pot of

simmering water until melted. Remove from the heat.)

 

3. Pour about 1 tablespoon of the melted chocolate into each paper-lined foil

cup. Using a spoon, spread some of the chocolate up the side of each paper.

Place the sheet of chocolate-lined cups in the refrigerator for 10 minutes or

until the chocolate has set. Keep the remaining chocolate warm.

 

4. Prepare the Creamy Peanut Filling: Process the peanut butter, butter,

confectioners' sugar, and vanilla in a food processor until smooth. Transfer the

filling to a pastry bag fitted with a round piping tip or heavy-duty plastic

freezer bag with one corner snipped off. Pipe the filling into the prepared

chocolate shells, snipping off 1/8 to 1/4 inch more of the bag if necessary to

make it easier to pipe.

 

5. Reheat the remaining chocolate in the microwave or over a pot of boiling

water just until warm enough to pour. Transfer the melted chocolate to a

separate pastry bag fitted with a small round pipIng tip or a clean, dry

heavy-duty plastic freezer bag with a very small corner snipped off (just large

enough for the chocolate to drizzle out with using slight pressure). Drizzle the

chocolate over the tops of the peanut filled cups to cover and refrigerate again

until set. Store in the refrigerator until ready to serve.

 

 

 

 

Source:

" The Bean Bible "

Copyright:

" 2000 Aliza Green "

 

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Per Serving (excluding unknown items): 552 Calories; 60g Fat (97.8% calories

from fat); trace Protein; 3g Carbohydrate; 0g Dietary Fiber; 124mg Cholesterol;

6mg Sodium. Exchanges: 12 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0