72% CACAO DARK CHOCOLATE NUT BUTTER CUPS
There are few treats more decadent than rich and creamy chocolate nut butter cups. Instead of reaching for the store-bought kind, it's simple to make these delicious delights at home, using Ghirardelli® 72% Cacao Dark Chocolate Chips.
Provided by Ghirardelli
Time 37m
Yield 12
Number Of Ingredients 5
Steps:
- Line a muffin tin with paper liners.
- In a medium microwave safe bowl, melt 3/4 cup of Ghirardelli 72% Cacao Dark Chocolate Chips, by heating in microwave at 30 second increments and stirring in between, until completely melted.
- Add remaining 1/4 cup of Ghirardelli 72% Cacao Dark Chocolate Chips to melted chocolate and stir. Set this aside to cool slightly while preparing the filling.
- In a small bowl, mix together peanut butter, vanilla extract, salt, and powdered sugar or sweetener of choice. Set aside.
- If the Ghirardelli 72% Cacao Dark Chocolate Chips haven't fully melted, return to microwave and heat in 5 second increments, stirring in between, until smooth. Be careful not to overheat.
- Spoon about 2 teaspoons' worth of melted chocolate into the bottom of the paper liner. Gently tilt and swirl chocolate to coat the bottom and 3/4 inch up the sides of the paper liner. Repeat with remaining paper liners and place in fridge until chocolate is set, about 5 minutes.
- Add about 2 teaspoons of peanut butter filling into the cavity of each chocolate cup, spread to form an even layer.
- Add another 2 teaspoons of chocolate on top of peanut butter and tap gently to spread chocolate over peanut butter. Sprinkle with sea salt and return to fridge for 10 to 15 minutes until chocolate is set.
Nutrition Facts : Calories 47.6 calories, Carbohydrate 2.7 g, Cholesterol 0 mg, Fat 3.6 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 32.9 mg, Sugar 2 g
DARK CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY
Here's what you need: dark chocolate, coconut oil, vanilla extract, peanut butter, honey, hemp heart, muffin tin
Provided by Crystal Hatch
Categories Snacks
Yield 24 cups
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted. Add the vanilla and stir until combined. The mixture should be smooth and pourable.
- Pour ½ of the chocolate mixture into the molds, enough to cover the bottom of the mold and come about ⅓ of the way up the sides. Freeze for 15 minutes.
- In another microwave safe bowl, mix together the peanut butter, honey, and remaining 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
- Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
- Pour the remaining chocolate on top of the peanut butter layer, up to the rims of the molds. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds.
- The cups will keep in the refrigerator for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 192 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 9 grams
CHOCOLATE NUT BUTTER CUPS
Filled with hazelnut, pistachio or peanut butter, these lovely little bites are a perfect after-dinner treat to share with coffee
Provided by Miriam Nice
Categories Treat
Time 1h15m
Yield Makes about 24
Number Of Ingredients 10
Steps:
- Tip half the chocolate into a bowl set over a pan of simmering water. Once melted, remove from the heat and stir in the rest of the chocolate. Put the petit four cases into the holes of the mini muffin tins. Put 1 tsp of the melted chocolate in each one, then pick up a petit four case in your hand and swirl it gently to get the chocolate to coat the sides. Repeat with all the cases, leaving about a third of the chocolate in the bowl. Pop the tins in the fridge to firm up while you make the fillings.
- Put the butter in a large bowl with the icing sugar. Beat well with electric beaters or a wooden spoon until light and creamy. Divide the mixture into three bowls, then stir the peanut butter into one, hazelnut butter into the second and pistachio butter into the third (if using). Transfer the fillings to three piping bags.
- Take the chocolate cups out of the fridge and fill with the nut mixtures. If your reserved chocolate has hardened, melt again as before. Once melted, carefully spoon it over the top of each cup to seal in the nut butters.
- Top each cup with with a whole nut (or a nut coated in gold leaf, a pinch of coarse sea salt - or any combination). Chill for at least 2 hrs. Will keep in the fridge for 1 week (see tip).
Nutrition Facts : Calories 399 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
HOMEMADE MELT-IN-YOUR-MOUTH DARK CHOCOLATE (PALEO)
Homemade chocolate that melts in your mouth. Made without artificial ingredients or waxes, this wholesome treat is ideal for the health conscious individual who enjoys an indulgent treat. Sweetness can be tweaked to taste, and add-in ingredients and combinations are endless. Enjoy!
Provided by Linda
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 157 calories, Carbohydrate 9.4 g, Fat 14.7 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 12.9 g, Sodium 1.5 mg, Sugar 6.6 g
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