This was an adventure! And even though I pride myself on following directions to a T, I’m going to be a lame-o here and admit that I didn’t temper my chocolate. And yes, they bloomed, and looked kinda grody the next day. But I guarantee they tasted delicious.
I can’t be bothered to temper my chocolate so it shouldn’t come as a shock that I can’t be bothered to write about it either. Check out this post from the man himself for a good explanation on the how’s and why’s of blooming chocolate.
Does anyone else find themselves giggling while reading about tempering chocolate? All I see in my head is a Hershey’s Kiss with a big frowny face and V-shaped brow. You know, like this:
No? I’m the only one?
Okay, then. Back to our regularly scheduled program…
Oh yes, I suppose this is the part of the post where I give you a recipe so you can enjoy these at home, too, right? Well, I’m sorry to say I didn’t actually measure anything out when I made them. Shocking, I know. This is a girl who can’t even make a smoothie without a recipe. Well, I’ll see what I can do…
Peanut Butter Cups
- Mix peanut butter, powdered sugar and salt in a bowl until pasty. Then add a little more salt. I like salt, okay?
- Melt chocolate chips in a glass dish over a pot of boiling water.
- Place a blob of melting chocolate into a mini-muffin cup, spread it around the edges to build a chocolate wall (mmmm…).
- Let them dry (putting them in the freezer for a few speeds this up), then add a dollop of peanut butter paste.
- Top with more melted chocolate. Optional: Run the bottom of the spoon over the top of the cups in a circular motion, then lift up. This will give that angry chocolate a little hair-do.
- Sprinkle a bit of coarse sea salt on top. Never. enough. salt.
Worst recipe ever? Maybe. But it’s not rocket science, just a gruesome process. I recommend a comfy chair and your favorite band to help pass the time. You won’t need any help from me when it’s time to devour these babies, though.