A Dangerous Combination
March 27, 2011 § 5 Comments
Chocolate and peanut butter. Or in this case, chocolate and almond-cashew butter. If you asked me what my favorite dessert is, I might mention something fancy that I would only have on a special occasion (tiramisu, chocolate souffle). But I’d be lying, because my favorite dessert, hands down, is frozen yogurt topped with Reese’s peanut butter cups. The last time I had this dessert, I couldn’t help thinking how it would taste with my own roasted nut butter. I had to find out.
What you need:
- mini muffin cups
- nut butter (store bought or homemade)
- 1 package chocolate chips (I used semisweet but milk chocolate would be the classic route)
- roasted flaxseeds or sea salt for topping (optional)
What you do:
Melt chocolate chips over a double boiler. (I just put a couple inches of water in a saucepan and placed a ceramic/glass bowl with the chocolate chips on top.) Line up mini muffin cups in muffin tins or pyrex dishes. Place a small amount (about 1/2 t) of nut butter in each muffin cup. (This is easiest to do when the nut butter is cold.) Once the chocolate has melted, spoon the chocolate into each muffin cup over the nut butter. You might need to give each cup a gentle shake so that it forms a flat surface. Before the chocolate begins to cool, top each cup with a few roasted flaxseeds or a small pinch of sea salt (optional). Leave them in the same dish and place them in the refrigerator to harden. Once they’re solid, you can stack them in a covered tupperware container.
Note: Even though my stance on chocolate is typically ‘the darker the better’, these cups would be even closer to the classic if you used milk chocolate. I might have to make another batch, just so I can better inform myself…
These are dangerous, made them again this weekend so that I could actually share with others and this time I used my almond butter and dark chocolate. Delicious!
Oh good! I let the weekend slip by without dabbling in fruit leathers. I’ve got some blueberries and raspberries in my freezer though, so stay tuned for an update.
I know, but I’ll at least wait until the last 3 of this batch are gone!
I smartly made only 6 mini cups in my first batch of this devilishly delicious little confection…yum. I however don’t tend to read things from start to finish before I get overexcited and start making them so I didn’t start with chilled nut butter. Other than the fact that they were a bit gooey on the bottom (no complaints here) this was an awesome treat.
I would also say no need to try them with milk chocolate, I used semi-sweet and thought about going even darker from there.
My only complaint is that I read this post before getting to the homemade nut butters, so my fresh almond butter came after the fact and I settled for natural Jif
KateyB! I appreciate the input re: my internal chocolate debate. For some reason I associate peanuts with milk chocolate and almonds with dark chocolate. Since I had almond butter, I wanted to go dark but was somewhat conflicted about straying too far from the original.
On a separate note, you need to make another 6 with the good stuff!!