Summary

Ingredients

• 80 g butter
• 90 g powdered suar
• 175 g peanut butter with pieces
• 8 biscuit (s) (wholemeal shortbread biscuits)
• 250 g couverture, whole milk
• 1 tablespoon vegetable oil, neutral
• Paper cases

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Instructions

1. Melt butter, powdered sugar and peanut butter in a saucepan over low heat to a thick mass. Take off the stove. Chop up the biscuits (e.g. put them in a freezer bag and roll them into small pieces with a rolling pin), add to the peanut mixture and stir.
2. Commercially available muffin paper baking molds are best for shaping the cups. Pour the still warm and liquid mass into the paper molds approx. 1 cm high (2 paper molds inside each other ensure greater stability) and let the “blanks” solidify in the freezer for approx. Half an hour.
3. For the coating, melt the couverture in a water bath according to the package instructions and finally add 1 tablespoon neutral vegetable oil.
4. Remove the cooled peanut mixture from the paper molds and pour approx. 1 - 1.5 teaspoons of liquid couverture into the same paper molds and allow the couverture to flow up the edge by turning the molds slightly diagonally (as high as the peanut filling). Place the peanut blank on the still liquid chocolate and cover with chocolate on top.
5. Let the couverture set and store at a cool temperature, but preferably not in the refrigerator.
6. Tip: You can also shape smaller pralines instead of cups. To do this, let the peanut mixture cool slightly and shape it into balls or cams. Let the formed mass set in the freezer for about half an hour and then cover with the couverture.