Ingredients
- 4 ounces chocolate
- 4 tablespoons peanut butter
Preparation
Step 1
Melt the chocolate on top of the stove top by bringing 2 cups of water to boil. Set a stainless steel bowl over the pot (being careful that it doesn't touch the water) and add the chocolate to the bowl. Stir the chocolate until smooth.
Like wise, the chocolate can also be microwaved in 3o second intervals.
Scoop balls of peanut butter in one tablespoon portions. Place the peanut butter balls in the freezer for 15 minutes on top of small squares of foil.
While the peanut butter is getting cool, place the melted chocolate in a piping bag or a sandwich bag. Make a small corner snip in one of the corners.
Carefully flood the bottom of a muffin paper cup with melted chocolate as wall as the sides about 1/2-inch with chocolate until barely covered.
Gently press the peanut butter mounds down to form a disk. Pull back the foil and place the mounds inside each paper cup. Flood each cup with the remaining chocolate, just until covered.
Place the tin in the refrigerator for 15 minutes to help it set up before serving.