I’m not a huge fan of dark chocolate on its own. It’s just too bitter for me. But have either peanut butter or caramel inside and I’m sold! This recipe is a little labour intensive, but it is absolutely worth it. You can use any kind of chocolate mold, it doesn’t have to be the little cups. Shallow molds, though, will be difficult to work with for the beginner.
2 cups melting chocolate wafers (dairy free)
1/2 cup peanut butter
1. Using a double boiler (or by placing one pot over another pot of boiling water) melt chocolate wafers until loose. Be careful not to burn the chocolate, although this will be difficult using the double boiler method.
2. Pour a small amount of chocolate into each cup mold, being careful to coat all sides of the mold with chocolate. If you pour too much, the chocolate will just be thicker. Not enough, and it won’t be strong enough to hold the filling. You’re aiming for about 1/8th of an inch.
3. Place container in freezer and leave until set, about 10 minutes.
4. Put small amount of peanut butter in each mold, just enough to fill it to the top. Cover with more melted chocolate, ensuring that there is adequate coverage from edge to edge.
5. Freeze for another 10 minutes or so, or until chocolate set. Pop out of mold and serve. They’ll keep best in the fridge, but will do okay at room temperature for a while.
Enjoy! I bet you can’t eat just one!