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…