Ingredients:
For the filling:
30g natural peanut butter (without palm oil)
10g coconut butter
30g coconut sugar
pinch of salt
1/4 tsp matcha
pinch of Maldon salt for decoration and pinch of matcha for decoration
For the shells:
75g of 50% Dominican Republic milk
Making the filling:
Mix the peanut butter, coconut butter, matcha and salt in a bowl with a spatula
Cool in the freezer for 15 mins
Making the shells:
Place the chocolate in a heatproof bowl and place the bowl in a pan filled with hot water
Place the pan on low heat to melt the chocolate. Make sure that the bowl doesn't touch the water and that the water doesn't boil
Take the pan off the heat once the chcolate is melted
Assembling the cups:
Pour 1/2 cm of melted chocolate in a cupcake case
Put the cupcake cases in the fridge for 15min to set the chocolate
Once the chocolate is hard, drop a tsp of the peanut butter matcha mixture on top of the chocolate base
Pour another layer of chocolate on top. I like the filling to touch the cupcake cases so that when you pour the last layer of chocolate, the filling is visible.
Return the cupcake cases to the fridge to chill the cups
After the chocolate has hardened a bit but not completely, sprinkle the cups with matcha powder and Maldon salt flakes
Watch the video here:
What do you think about this. Let us know in the comments.
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