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1
Prepare the chocolate cups: I cut squares of sponge that measured about 1 1/2-inches square.
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2
Wrap each square with plastic wrap.
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3
Dip each square into the tempered chocolate.
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4
Make sure the chocolate covers at least 1/2-inch up the side of the sponge mold.
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5
Set the chocolate square on a parchment paper lined baking sheet.
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6
Repeat to make as many chocolate cups as you would like.
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7
Wait until the chocolate sets.
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8
If necessary, place the chocolate squares in the refrigerator for about 5 minutes.
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9
When the chocolate has set, gently squeeze the sponge and lift up to remove it from the chocolate.
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10
Do not press or pull too hard or you will break the chocolate.
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11
Prepare the filling: Place a 1-quart saucepan half filled with water over high heat and bring to a simmer.
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12
Make a double boiler by setting a medium-size mixing bowl over the simmering water.
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13
Place the chopped chocolate in the mixing bowl and heat until completely melted.
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14
Stir occasionally and keep an eye on the chocolate as it melts so that it doesn't burn.
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15
Once melted, remove the mixing bowl from the heat.
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16
Stir the chocolate until smooth and set aside until cool to the touch but not so cold that it begins to harden and set.
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17
Place the peanut butter in a medium-size mixing bowl.
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18
Add the cooled chocolate and whisk together.
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19
This mixture will be stiff and begin to set quickly, so whisk vigorously and thoroughly to combine.
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20
Place the chocolate peanut butter in a pastry bag with a medium-sized opening (no tip).
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21
Fill each chocolate cup to about 1/8 inch from the top.
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22
Let the peanut butter cups set at room temperature for about 1 hour, then serve.
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23
If you are in a hurry, you can place the peanut butter cups in the refrigerator for about 15 minutes.
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24
They can also be frozen for 2 weeks if well wrapped in plastic wrap.
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25
Thaw at room temperature before serving.
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26
Jacques' tip: To make a lighter dessert, add about 1 cup of crispy rice cereal (recommended: Rice Krispies).
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27
Sometimes I garnish this tiny treat with a dollop of whipped cream and fresh peanuts.
