I was asked by someone at work to be part of their Christmas cookie exchange. She said it was because (and this is a direct quote) "I'm going to make something great. You make great cookies and I don't want just the broke ass cookies that some people might make."
So to keep my reputation pristine and provide something that would knock their socks off, I searched and searched. Finally finding something in the December issue of Food and Wine that fit what I was looking for.
My sister Laura and our good friend Randi (who I prefer to call Randizzle, cause she's the human equivalent to sparkles) came over and I hoodwinkned both of them into taking pictures while I made these. I poured some wine and started on the project
Peanut Butter Filling
1. 7 1/2 ounces white chocolate, chopped
2. 1/4 cup heavy cream
3. 1 tablespoon light corn syrup
4. 3/4 cup smooth peanut butter
5. 1 teaspoon kosher salt
1. 1 1/2 pounds bittersweet chocolate, chopped and tempered (see Note)
2. Fifty 1 1/4-inch-wide, sturdy foil cups
3. 2/3 cup seedless raspberry jam
4. Maldon salt, for garnish
1. MAKE THE FILLING: In a microwave-safe bowl, microwave the white chocolate in 20-second bursts until softened. In a small saucepan, bring the cream and corn syrup to a simmer; stir the cream mixture into the white chocolate. Stir in the peanut butter and salt. Transfer the filling to a piping bag fitted with a medium tip.
2. MAKE THE CHOCOLATE CUPS: Spoon the tempered chocolate into a piping bag fitted with a small tip. Line a baking sheet with parchment paper. Set half of the foil cups on the sheet and fill them with chocolate. Tilt the cups to coat them completely, then pour the excess chocolate into a bowl. Turn the coated cups upside down on the baking sheet and let stand for 30 seconds; turn the cups right side up and let stand until the chocolate is firm, about 10 minutes. Repeat to make the remaining chocolate cups.
3. Half-fill the cups with the peanut butter. Spoon a rounded 1/2 teaspoon of jam over the filling. Pipe chocolate on top of the jam; tap gently to level the chocolate. Top with a few flakes of Maldon salt. Let stand until set, about 15 minutes. Store for up to 1 week.
These are AMAZING! The white chocolate cuts the peanut butter and makes it a touch sweeter with a lovely depth of flavor.
I should have used a mini muffin pan but I used a regular one. which pretty much created crack in a cup. I ate a whole one. I couldn't stop, I even thought "Oh, this is big. I'll just have a bite." But once I got started I couldn't stop!!
15 min later I was like the tasmanian devil! I could feel the energy running through my veins! It was nuts! The lack of ability to concentrate on anything was totaly worth it though~
(link to Food and Wine recipe)