Tried and Tested: Chocolate Peanut-Butter Cups

This recipe was made thinking of my cousin's-cousin (yep) who is MAD about a lot of things ;-) particularly Reeses Chocolates.

I will make these for you next time you are over, V!

Promise!!

I have based the recipe on Nigella's, but with some amendments to her chocolate mixture. It still became a bit thicker than I would have liked, but the taste is divine and they melt in your mouth...!

So V, - this is for you:

Mix to a sandy paste (either in a mixer or by hand)

50 gram dark brown sugar

200 gram icing sugar

50 gram soft butter

200 gram smooth peanut butter

Roll into small balls and press them into small petit-four paper cases to form the base of the sweet. You should get about 45-50 out of this recipe.

For the topping:

Melt gently 200-300 grams of choclate in a bowl suspended over a pan of simmering water

(I used mainly dark chocolate, but that might be a bit too bitter to some people's taste)

Here is where I differed from Nigella as I added

1 dl single cream

50 gram icing sugar

because the melted chocolate was just too thick to work with and this also made the chocolate less bitter.

Let the chocolate mixture cool a little and spoon 1 teaspoon ful into each of the petit-four cases to cover the peanut base.

Cool and store in the fridge.