Name: Chocolate nut butter cups
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: Makes about 24
Cuisine: British
Ingredients: 300g dark or milk chocolate chopped; 125g butter softened and chopped; 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); about 24 foil petit four cases; 2 mini muffin tins; 3 piping bags; gold leaf and a paintbrush, to decorate (optional - see tip)

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Chocolate nut butter cups

Chocolate nut butter cups

Miriam Nice

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Makes about 24

More effort

Prep: 1 hr

Cook: 15 mins

plus 2 hrs chilling

A star rating of 4 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

300g dark or milk chocolate

chopped
125g butter

softened and chopped
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)

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Nutrition: per nut butter cup

kcal399
fat27g
saturates13g
carbs31g
sugars27g
fibre4g
protein5g
salt0.2g

Method

step 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.
step 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.
step 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.
step 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).

RECIPE TIPS

STORING YOUR CHOCOLATES

As these chocolates have not been ‘tempered’ (heated and cooled to precise temperatures), they may become dull and develop chocolate ‘bloom’ (white patches) if kept for more than 1 week.

HOW TO USE GOLD LEAF

Place a whole nut on a small sheet of gold leaf and gently ease the sides up over the nut with a paintbrush to coat.

Recipe from Good Food magazine, November 2015

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A star rating of 4 out of 5.2 ratings

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