Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 6 people
Difficulty level: 2 out of 4
4 Ingredients
Number of servings
6
- 1/2 cup smooth peanut butter
- 25grams unsalted butter
- 1/2 cup icing sugar mixture
- 500grams dark chocolate
Nutrition per serving
3050kJ / 730Cal
3050 Kilojoules or 730 Calories
35% of daily energy intake*
Protein
11.2grams
Fat
54.3grams
Carbs
45.8grams
Sugars
39.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Looking for an impressive Easter dessert recipe? Learn the cheat's way of tempering chocolate and how to use chocolate moulds with this recipe for Easter choccies.
Method
Step 1 of 4
Place peanut butter and butter in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until butter has melted and mixture is smooth. Add sugar and stir to combine. Transfer mixture to a bowl and refrigerate to cool.
Step 2 of 4
Chop chocolate, then place three-quarters of it in a microwave-safe bowl. Microwave on high for 2 minutes, stirring halfway. Add remaining chocolate and stir until melted.
Step 3 of 4
Place a large Woolworths Easter chocolate mould tray on a baking tray. Using a pastry brush, brush chocolate evenly in the cavities. Refrigerate for 5 minutes or until set. Repeat to create a double coating.
Step 4 of 4
Spoon peanut butter mixture into chocolate cavities and gently press, leaving a 5mm gap at the top. Spoon remaining chocolate over filling, scraping away excess chocolate with a spatula. Refrigerate for 1 hour or until set. Unmould and store in fridge until ready to serve.
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