Chocolate nut butter cups

Chocolate nut butter cups

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(2 ratings)

Prep: 1 hr Cook: 15 mins plus 2 hrs chilling

More effort

Makes about 24
Filled with hazelnut, pistachio or peanut butter, these lovely little bites are a perfect after-dinner treat to share with coffee

Nutrition and extra info

Nutrition: per nut butter cup

  • kcal399
  • fat27g
  • saturates13g
  • carbs31g
  • sugars27g
  • fibre4g
  • protein5g
  • salt0.2g
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Ingredients

  • 300g dark or milk chocolate, chopped
  • 125g butter, softened and chopped
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g icing sugar
  • 140g nut butter (I used smooth peanut butter, hazelnut butter and pistachio nut butter – but you can use just peanut butter if you prefer)
  • 25g nuts (I used peanuts, hazelnuts and pistachios)
  • flaky sea salt (optional)

You will also need

  • about 24 foil petit four cases
  • 2 mini muffin tins
  • 3 piping bags
  • gold leaf and a paintbrush, to decorate (optional - see tip)

Method

  1. Tip half the chocolate into a bowl set over a pan of simmering water. Once melted, remove from the heat and stir in the rest of the chocolate. Put the petit four cases into the holes of the mini muffin tins. Put 1 tsp of the melted chocolate in each one, then pick up a petit four case in your hand and swirl it gently to get the chocolate to coat the sides. Repeat with all the cases, leaving about a third of the chocolate in the bowl. Pop the tins in the fridge to firm up while you make the fillings.

  2. Put the butter in a large bowl with the icing sugar. Beat well with electric beaters or a wooden spoon until light and creamy. Divide the mixture into three bowls, then stir the peanut butter into one, hazelnut butter into the second and pistachio butter into the third (if using). Transfer the fillings to three piping bags.

  3. Take the chocolate cups out of the fridge and fill with the nut mixtures. If your reserved chocolate has hardened, melt again as before. Once melted, carefully spoon it over the top of each cup to seal in the nut butters.

  4. Top each cup with with a whole nut (or a nut coated in gold leaf, a pinch of coarse sea salt – or any combination). Chill for at least 2 hrs. Will keep in the fridge for 1 week (see tip).

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Comments, questions and tips

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teresahall
14th Dec, 2015
3.8
Lovely recipe but far too much icing sugar. I put the right amount in, but ended up putting a lot more nut butter in it as the sugar over powered all the taste. Reduce the sugar, and its a lovely recipe
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