Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate
Peanut filling
To complete
Utensils
12-hole muffin tin (each hole approx. 7 cm in diameter), 8 holes lined with a paper case
How it's done
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Chocolate
Place the chocolate and butter in a thin-sided bowl, suspend the bowl over the gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Transfer half of the chocolate to the prepared muffin tin. Brush the edges of the muffin cases with the chocolate. Freeze for approx. 15 mins.
Peanut filling
Mix the peanut butter, butter and peanuts. Place into the chocolate using a teaspoon, freeze for approx. 10 mins.
To complete
Reheat the remainder of the chocolate, spread on top of the peanut butter layer so that the peanut filling is covered. Sprinkle with fleur de sel, freeze for approx. 15 mins.
| Tip: | Mix 50 g of frozen raspberries into the peanut mixture. |
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