For the second day, I chose to do a candy starting with P. Peanut butter cups are in my to do list for a long time now and finally I made it! My daughter was the happiest, because the whole portion was for her. She has been enjoying one at a time and going ooh aah over it. When I decided to make these, I ran out of the home made peanut butter. So I had to make a batch again just for it. But the amount of peanut butter needed is so low as I made a very small batch. The remaining went into the fridge and hopefully, I will be making something else soon. For the peanut butter filling, the recipe needs icing sugar. But as I have stopped using those ingredients for the snacks I make for Sruti, I made my own icing sugar with brown sugar. It is not fine as the store bought icing sugar but it serves the purpose well and tastes so flavourful.
For the chocolate, I have used Callebaut 50% dark. This is the first time I am using a real chocolate and the flavour of it is amazing. But I need to learn the tricks on melting it properly. I think it will take some time. And I can learn tempering with this. I am quite excited to try everything with the 2.5 kg bag of chocolate which I got recently. As it was the first time, I think I messed up with heat as the chocolate started melting as soon as I touched it. Next time I will use double boiler instead of microwave for melting and see how it goes. The chocolate is in form of pellets and is easy to handle. I will write an elaborate post on it as soon as I know how to handle it.
For the Homemade Icing Sugar:
Brown Unrefined sugar – 1/4 cup
Corn Flour – 2 tbs
For The Peanut Butter Filling:
Home made Peanut Butter – 1/4 cup
Homemade Icing Sugar – 2 tbs
Coconut Oil – 1 tbs
Chocolate – 1/2 cup
Grind together brown sugar and corn flour until fine. Set aside.
In a bowl, melt half the chocolate until smooth.
Line mini cupcake mould with paper liners.
Pour the melted chocolate to fill 1/3rd of the cup. Tap the tray to remove any air bubbles and level the chocolate.
Refrigerate for 10 minutes until firmly set.
Beat together peanut butter, icing sugar and coconut oil until creamy.
Remove the cupcake tray and add peanut butter to the chocolate. It should be upto 2/3rd of the cup. Tap the tray again.
Melt the remaining chocolate and pour it on the peanut butter mixture. Be careful not to overfill the cups. Now tap the tray to level the top.
Refrigerate for 30 minutes or until the chocolate is firm.
Serve it chilled.