Giant Peanut Butter Cup
Tags: Dessert
- 600g / 21oz Powdered sugar, sifted
- 600g / 21oz smooth peanut butter
- 100g / 3.5oz softened, salted butter
- 750g / 26oz melted compound milk chocolate
- Grease the bottom of a non stick 23cm (9 inch) fluted tart tin (with a removable bottom) with butter or oil and line with a round of baking parchment.
- Melt 450g of the chocolate to a smooth pourable consistency, Pour the chocolate into the bottom of the tart tin, spreading up the sides using a spoon. This should be quite thick and spread evenly over the whole tart tin. Refrigerate for 15 minutes to set.
- Beat the peanut butter, powdered sugar and butter using an electric mixer. The mixture should be well mixed but a little firm and lumpy.
- Remove the chocolate shell from the tin and set aside.
- Scrape the peanut butter filling into the empty tart tin and press firmly until you have a compressed, even dis of peanut butter filling. Cut away a 5 mm border from the outside edges of the peanut butter disc using a knife. Then slide an offset spatula under the filling to release it from the base and transfer it. It will behave a little like pizza dough as you transfer it to the chocolate shell.
- Return the entire peanut butter cup to the tart tin (make sure it’s clean).
- Melt the remaining chocolate and pour it onto the top of the peanut butter cup. Use a ruler to even out the top of the peanut butter cup and make it perfectly flat and smooth. Refrigerate for 15 minutes.
- Store and serve at room temperature. Cut with a hot knife to avoid cracking.
