Ingredients:
260g Peanut butter, natural
325g Dark chocolate (85% +)
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Method:
1. Bring some water to the boil in a saucepan and place a glass heatproof bowl on top, making sure the base of the bowl isn’t touching the water. Add half the chocolate and stir constantly as it slowly melts.
2. Half-fill 12–15 mini paper cupcake cases with the melted chocolate, and place the cases in the fridge to cool and set.
3. Once set, remove from the fridge and add a tsp of peanut butter on top of the set chocolate, leaving space around the edges.
4. Melt the remaining chocolate in the same way, then pour over the peanut butter, to completely fill the cases. Return to the fridge until set.
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Top with anything you love - mixed chopped nuts & grated coconut both work well. But equally as tasty without a topping!