Chocolate Peanut Butter Jelly Cups
Ingredients
- 200g dark chocolate⠀⠀
- 1/4 cup smooth peanut butter⠀⠀
- 1/4 cup jam ⠀⠀
Preparation
Line a mini muffin tin with small cupcake liners
Melt the chocolate over a low heat in a saucepan and pour about 1 tablespoon into the bottom of each cupcake liner, to thinly cover the bottom
Tilt so the chocolate goes up the sides slightly
Make sure you only use half the chocolate mixture for this step
Place these in the freezer for about 10 minutes to set
Remove from the freezer and place 1/2 teaspoon of peanut butter over the chocolate in each liner
Add 1/2 teaspoon of raspberry jam on top of the peanut butter
Pour enough of the chocolate mixture over the jam to cover it completely
Return to the freezer for at least 15 minutes until completely hardened
Store in a sealed container in the fridge as they will melt at warm temperatures