When I was writing my list of Valentine’s Day desserts for two ideas, a recipe to please a ‘chocolate-peanut butter lover’ made the list. I hadn’t exactly fleshed it out yet, only knowing I wanted to do some kind of variation on the power couple that is chocolate and peanut butter.
I bought a mini heart-shaped mold about 3.28 seconds after Adrianna posted these adorable sugar cubes, and knew some heart-shaped bites were in my future.
Plus a sprinkle of chunky salt (which is always in my future).
Ok, I’m sitting here writing to you acting like it’s no big deal, but I’m clearly distracted. My husband is out of town and I’m bidding on a house. They countered my first offer, and I’m over here shoving peanut butter hearts in my mouth trying to hold my ground. I’m practicing saying ‘That is my final offer,’ and pretending I’m one of the sharks on Shark Tank. It’s not going so well, but at least I only interrupted my husband once for a pep talk on negotiation skillz.
I’m trying to stay emotionally distant from it (the house, not my husband), and so if I get it, great. If not, there will be others (still not talking about husbands). It needs a complete kitchen renovation, and that scares me. But it’s SO FUN looking for ideas on Pinterest—just don’t make me decide on a single thing, thanks.
All I can decide on right now is which side of the peanut butter truffle to eat first–the salty side or the plain? Always the salty side.
Make these mini Reese’s peanut butter cups in the shape of a heart for your Valentine. They’ll be gobbled up in 3.28 seconds, which is the exact amount of time it took me–oh, never mind.
The realtor is calling. I’m out!
Chocolate Peanut Butter Hearts
Yields 15
10 minPrep Time
1 minCook Time
11 minTotal Time
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Ingredients
- scant 1/2 cup natural-style peanut butter (no sugar; only ingredient is peanuts!)
- 3 tablespoons powdered sugar
- 2 teaspoons honey
- 1 1/2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- big pinch salt
- 3 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
- Malden sea salt, for garnish
For the coating:
Instructions
- In a small bowl, combine the peanut butter, sugar, honey, coconut oil, vanilla and salt. Place in the microwave and pulse until the coconut oil melts, and the mixture is smooth. I use the peanut butter that is ground in-store; the only ingredient is peanuts. It’s a little chunky, but I think that’s a good thing. Use what you like.
- Press the peanut butter mixture into a candy mold. The one I used is here. It holds 1 teaspoon of water, for reference.
- Pop the candy mold into the freezer to set the candy for about an hour. Test it to ensure the hearts pop out easily. I really recommend a silicone candy mold.
- Meanwhile, chop the dark chocolate and combine it with the coconut oil in a microwave-safe dish. Microwave on 50% power in 30 second intervals until almost melted, stirring between each time.
- Let the chocolate rest on the counter, stirring occasionally, until it melts completely.
- Remove the peanut butter hearts from the freezer, dunk in the melted chocolate using a fork to drip excess chocolate. Place them on a a wax-paper lined plate, and sprinkle with a dusting of salt (optional).
- Freeze truffles for 15 minutes, until set.
http://www.dessertfortwo.com/salty-chocolate-peanut-butter-hearts/