Ingredients

The following ingredients have 4 Servings
  • 200 grams Great Dark Chocolate
  • 1 cup Powdered Sugar
  • 1/2 cup Creamy Peanut Butter
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 2 tbsp Butter
  • 2 tbsp Heavy Cream

Instruction

  • Set up a muffin tray with 12 spaces and put 12 muffin wrappers in there. In a double boiler, melt 100 grams of the good dark chocolate and divide it equally among the 12 cups. Place entire tray in refrigerator.
  • In a stand mixer (or by hand) add the peanut butter and powdered sugar and cream them together. I used the whisk attachment on my stand mixer to get a lot of air fluffed in there. Add the vanilla powder and salt and let mix a little longer. Pipe or spoon this mixture on top of the chocolate already in the muffin tin, and place back in the fridge.
  • Back in the double boiler, melt the rest of the chocolate. This time add the butter and heavy cream and whisk it well to combine. This step is why the chocolate should be frozen, but it tastes quite good that way in my opinion.
  • Remove the tray from the fridge, divide the ganache over the 12 cups, and now place in the freezer to chill for a few hours.