This recipe generously shared with us by Sunshine Coast Olive Oil Co. employee, Ada.Needed for this recipe:
Make it extra special with a blood orange, persian lime, or cayenne infused olive oil chocolate
16 oz chocolate
2 Tablespoons unsalted butter, room temperature
1 Tablespoon Sunshine Coast Olive Oil Co. Chocolate Balsamic
1/3 cup confectioner’s sugar
1 teaspoon flour
1/2 cup creamy peanut butter
The quick way: purchase pre-made chocolate cups then skip ahead to the filling.
To make your own chocolate cups:
In a small glass bowl, heat the chocolate in the microwave for 30-60 seconds. Remove from the microwave once it begins to melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the chocolate entirely. If needed, re-heat in 10 second intervals until smooth. DO NOT over heat the chocolate, as it will burn and separate. Once mixture is melted entirely, stir in balsamic vinegar. Alternately you could .
Line a muffin tin with cupcake papers. Spoon a small amount of chocolate into the bottom of each paper cup, to make a layer. Tap the pan on your counter top to help smooth and spread the chocolate. Place the pan in the freezer for 15 minutes to harden the chocolate. Meanwhile, prepare the peanut butter filling.
For the filling:
In a small bowl, beat together peanut butter, flour, confectioner’s sugar and butter until smooth and fluffy. Remove pan from the freezer and spoon a small amount of peanut butter on to the chocolate layer. Wet fingers w/ water and press peanut butter in to place, to create second layer. Return the pan to the freezer and allow to harden for about 15 minutes.
Reheat remaining chocolate & butter mixture in the same manner. Spoon the top chocolate layer over the peanut butter.
Optional: press in some nuts on top to decorate and return to freezer.