Steps for making chocolate peanut butter cups

• Cut 400 grams of chocolate, I’ve used big baskets baking chocolate
• Cut them into a uniform size, Keep 1.5 cups separately
• Add half a cup of chunky peanut butter in another bowl
• Add 4 tablespoons of maple syrup to this, mix these ingredients
• Yes I’m wearing a Harry Potter T-shirt
• Do not add any salt, most peanut butters here have salt mixed already
• Add 1/4 teaspoons Ossoro’s French Vanilla Essence and stir
• Add 2 tablespoons of butter to the bowl of chocolate
• You need to melt it in an microwave, with 30 second intervals
• Do not keep it for longer than 30 seconds, take it out and stir it, transfer it back inside a microwave oven
• I had to do it thrice
• It needs to come to this creamy consistency
• This recipe actually yields 8 full sized cups. I tried preparing 12, this quantity wasn’t enough.
• Apply 1 tablespoon of melted chocolate into the cupcake mould, spread it to the edges, this helps in encasing the peanut butter
• I used an offset spatula to spread it to the edges,
• Keep the tray in a freezer for 20 minutes to set
• Add 1 to 1.5 tablespoon of the peanut butter mixture into each cup
• Melt the remainder 1/2 cup of chocolate with a tablespoon of butter, again with 30 second intervals, stir it
• Add 1 to 1.5 tablespoons of the melted chocolate, over the peanut butter using a knife or an offset spatula
• I have levelled the chocolate using the offset spatula
• Keep the dish overnight in the freezer to set hard
• Take them out of the freezer when you are ready to serve, remove the cupcake moulds slowly
• Enjoy it as an evening snack, goes really well with a cup of cocoa or coffee