If you are a sweet tooth and you love the combination of chocolate with peanut butter, I am sure you know the typical reeses American chocolates so famous for its incredible flavor. Do you want to learn to make them homemade? Well, do not miss this recipe for chocolate chocolate with peanut cream in healthier version that I propose in recipes.
| 🚻 6 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse Disturbance |
| Ingredients to make chocolate chocolates and peanut cream: |
| 150 grams of semidulce chocolate 100 grams of peanut cream or peanut butter (preferable without sugar) 1 tablespoon coconut oil (optional) 1 pinch of fine salt |
| Additional characteristics: medium cost, cold, traditional United States |
Ingredients to make chocolate chocolates and peanut cream:
1. Gather the ingredients first. You can make the homemade peanut cream recipe yourself without sugar instead of buying it if you want.
Trick: These amounts mentioned yield for 6 homemade reeses chocolates.
2. Chocolate into pieces and collapse in the microwave at maximum power for 30 seconds. Then take it out, remove a little and repeat the same step until completely melts.
3. spread the molds you prefer with a bit of melted chocolate, just to form a kind of bark.
Trick: In this case I used stainless steel mold but you can also make peanut butter chocolates with paper or silicone capsules to make it easier to unmold them.
4. put the molds in the fridge for 10 minutes to solidify the chocolate. Then take them out, add another layer of chocolate in the background and the edges, and keep them again in the fridge another 10 minutes. When repeating the process, you will be creating a thicker bark for chocolates with peanut cream.
5. Prepare the filling by mixing peanut butter with coconut oil and a pinch of salt.
Trick: Coconut oil is a natural and healthy substitute for common butter. In this recipe it is used to soften peanut butter and facilitate the filling of the chocolates but it is not mandatory to use it.
6. Fill each of the molds with peanut butter without reaching the top. Save chocolate chocolate and peanut cream in the refrigerator for 20 minutes, or in the freezer for 10 minutes, to accelerate solidification.
7. After the previous step, it ends up covering home chocolates with a thick layer of chocolate. You must be fast in this process since chocolate will harden quickly because the molds are cold, so try to place a last layer as uniform as possible.
8. Save chocolate chocolate and peanut cream in the refrigerator for 15-30 minutes and after that time, they will be ready! For a good presentation, cut the excess chocolate of the edges. If you dare another day you can try to make these Reeses chocolates with almond butter for example. Delicious!
Trick: Keep in mind that if you have used coconut oil, peanut butter filling will melt quickly outside the fridge.
