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1
Begin by filling candy molds with the tempered chocolate.
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2
Pour the chocolate over the molds, filling the cavities.
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3
Allow the mold to sit for 2 minutes.
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4
Turn the mold upside down over the bowl of chocolate so the excess chocolate can drip out.
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5
Smooth off the top of the chocolate mold with a flat spatula and set aside to set up.
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6
For the strawberry jam: Place the strawberry puree, applesauce and 1/4 cup of the corn syrup in a heavy-bottomed 2-quart pot.
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7
Turn the heat to medium-low and warm up the puree.
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8
Meanwhile, mix 1/4 cup of the granulated sugar with the apple pectin.
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9
When the puree is warm, whisk in the sugar and pectin mixture.
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10
Whisk to combine.
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11
Turn up the heat to medium and bring the mixture to a boil.
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12
Add the remaining sugar and corn syrup.
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13
Cook, stirring continuously, until a candy thermometer inserted into the mixture reads 223 degrees F, 6 to 8 minutes.
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14
Remove from the heat and stir in the lemon juice.
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15
Place in a shallow bowl and allow the jam to cool completely.
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16
For the peanut butter cream: In a medium bowl, combine the melted milk chocolate and peanut butter.
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17
Stir until completely combined.
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18
When the jam is cool, vigorously whip by hand with a whisk.
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19
Put the jam into a disposable piping bag and snip off a small bit of the end.
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20
Fill one-quarter of the chocolate-lined molds with the jam mixture.
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21
Place the peanut butter cream in another disposable piping bag and snip off the end.
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22
Fill the rest of the molds with the peanut butter cream.
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23
Place into the refrigerator to set.
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24
Reheat the tempered dark chocolate.
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25
Once the peanut butter cream is set, remove from the refrigerator and cover the molds with chocolate, scraping away any excess.
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26
Return the molds to the refrigerator and let the chocolate set.
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27
Once it is set, pop the chocolates out of the molds and enjoy.
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28
Store in the refrigerator in a tightly covered container.
