HOMEMADE CHOCOLATE AND PEANUT BUTTER BONBONS
The perfect recipe for a last minute Valentine's gift. An original and very easy personal reinterpretation of a great delicious Italian classic!
Attrezzature
- rectangular mold 21 x 9 cm
Ingredients
- 200 g dark chocolate
- 135 g natural peanut butter
- 150 g white chocolate
Instructions
- Chop the dark chocolate with a knife and put it in a plate together with 75 g of natural peanut butter.
- Melt in the microwave for 2 minutes at 800 W, stirring every 30 seconds.
- Grease and line the 21×9 mold with parchment paper making it adhere perfectly and pour 130 g of the chocolate and peanut butter mixture that you just obtained.
- Beat the mold well on the table to create a homogeneous base, then place in the refrigerator to cool for 20-30 minutes.
- Meanwhile, chop the white chocolate with a knife and put it in a plate together with the remaining 60 g of peanut butter.
- Melt in the microwave at 600 W for 2 minutes, stirring every 30 seconds.
- Once the first layer of chocolate is solid, pour a second layer of white chocolate over it. Beat the mold well and refrigerate for another 20-30 minutes.
- Finally, cover with the last layer of dark chocolate, pouring the other half of the mixture over the white layer. Beat well and refrigerate for 1 hour.
- Then cut into cubes or rectangles and serve!
Notes
- Put the dark chocolate mixture in the microwave for 10 seconds before the last step.
- The bonbons can be kept at room temperature for 1 week tightly closed in a glass jar or in the fridge for 2 weeks, but should be eaten at room temperature!