for peanut butter fans, very close to Reese's original, makes 20 pieces
Ingredients for
80 grams of butter
90 g powdered sugar
175 g peanut butter with pieces
8 biscuit(s) (whole wheat butter biscuits)
250 g couverture, whole milk
1 tbsp vegetable oil, neutral
paper cases
Preparation
Melt butter, powdered sugar and peanut butter in a saucepan over low heat until thick. Remove from stove. Crush the biscuits (e.g. place in a freezer bag and roll with a rolling pin), add to the peanut mixture and stir.
Standard muffin paper baking tins are best for forming the cups. Pour the still warm and liquid mass about 1 cm high into the paper molds (two paper molds inside each other ensure greater stability) and leave the "blanks" in the freezer for about half an hour to set.
For the coating, melt the couverture in a water bath according to the instructions on the packet and finally add 1 tablespoon of neutral vegetable oil.
Remove the cooled peanut mass from the paper cups and pour approx. 1 - 1.5 teaspoons liquid couverture into the same paper cups and let the couverture flow up the edge by turning the cups at a slight angle (as high as the peanut filling). Place the peanut blank on the still liquid chocolate and cover the top with chocolate.
Allow the couverture to set and store at a cool temperature, but preferably not in the fridge.
Tip: You can also form smaller pralines instead of the cups. To do this, allow the peanut mixture to cool slightly and shape into balls or dumplings. Let the shaped mass set in the freezer for about half an hour and then cover it with the couverture.
