These are super-ridiculously easy to make! It’s worth investing in those mini silicone cupcake cases which, incidentally, would be rubbish for cupcakes but GREAT for chocolate! Mine are about 5cm across at the widest point and were just perfect for this recipe. One great thing about this recipe is that it’s so cheap to make and yet it feels totally indulgent! I’m sourcing my dark chocolate from Lidl at the moment because it’s around 30p for a 100g bar!
- 150g dairy free dark chocolate
- 1/2 cup smooth peanut butter
- 1/2 cup icing sugar
- Break the chocolate into small pieces and place in a bowl. Melt the chocolate carefully by sitting the bowl over gently simmering water. Alternatively use a microwave, stopping every few seconds to stir and taking care not to burn.
- Spoon a teaspoon-full of chocolate into each silicone cup and use the teaspoon to pull the chocolate up the sides. You should be left with a coating of chocolate around the mould and an empty space to fill up later with your peanut butter filling. Leave the remaining chocolate in the bowl, keeping warm and stirring regularly.
- Pop the silicone cups in the freezer (or fridge) for a few minutes for the chocolate to set.
- Meanwhile, beat together the peanut butter and icing sugar until it forms a soft dough.
- Make small balls of the peanut butter dough and press into the centre of each of the chocolate-lined silicone cups, leaving space for the final layer of chocolate.
- Pour another teaspoon of chocolate on top of the peanut butter dough to form a seal and smooth gently.
- Refrigerate until fully set and turn out of silicone moulds.