Chocolate Peanut Butter Bowls
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 147, total fat 10 G., saturated fats 4 G., proteins 2 G., carbohydrates 12 G., fiber 1 G., cholesterol 15 mg, sodium 86 mg, sugar 4 G.
Calories 147, total fat 10 G., saturated fats 4 G., proteins 2 G., carbohydrates 12 G., fiber 1 G., cholesterol 15 mg, sodium 86 mg, sugar 4 G.
These miniature edible cupcakes will captivate you with their rich flavor and creamy chocolate peanut butter filling. The chocolate and peanut butter aren't layered separately, but blended together to create a rich, creamy filling. The cupcakes themselves are cut from store-bought pie dough and baked in mini muffin tins. Fill them with the filling once they've cooled completely. Decorated with red and green sprinkles, these cupcakes make a wonderful treat for Christmas and New Year's.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (400 g) of chilled pie dough (2 layers)
- 1 large egg, lightly beaten
- 115 g semi-sweet chocolate, chopped
- 1/3 cup creamy peanut butter
- 2 tablespoons powdered sugar
- 0.5 cups heavy cream
- 0.5 tsp pure vanilla extract
- Premium flour for working with dough
- Sugar with cinnamon, for sprinkling
- Red and green nonpareils, for garnish
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Recipes with similar ingredients: French dough, eggs, cream, semi-sweet chocolate, Peanut butter, cinnamon, dragee
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- On a floured work surface, lightly roll out one sheet of dough into a circle 30 cm in diameter. Cut out circles from the dough using a round cookie cutter. Repeat with the other sheet of dough.
- Place dough circles into the holes of a 24-cup mini muffin pan, pressing into the bottom and up the sides of each cavity. Lightly brush the dough with beaten egg and sprinkle with cinnamon sugar. Bake until golden brown, 16-18 minutes; let cool in the pan.
- Combine the chocolate, peanut butter, and powdered sugar in a medium bowl. In a small saucepan, heat the cream over low heat until steaming; pour the cream over the chocolate mixture and add the vanilla extract. Let stand until the chocolate is soft, 3-5 minutes, then whisk until smooth and glossy. If the chocolate isn't completely melted, microwave it in 20-second intervals, stirring occasionally, until smooth.
- Spoon the chocolate mixture into the bowls and garnish with nonpareils. Let sit at room temperature until the chocolate sets, about 1 hour, then remove from the molds.
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