300 g milk chocolate, chopped
125 g butter, softened and chopped
250 g icing sugar
140 g peanut butter
25 g mixed nuts (we used peanuts, hazenults and pistachios)
Flaky sea salt (optional)
You will need
about 24 foil petit four cases
2 mini muffin tins
1 piping bag
Gold leaf and a paintbrush, to decorate (optional – see tip, below)
- Tip half the chocolate into a bowl set over a pan of simmering water. Once melted, remove from the heat and stir in the rest of the chocolate. Put the petit four cases into the holes of the mini muffin tins. Put 1 tsp of the melted chocolate in each one, then pick up a petit four case in your hand and swirl it gently to get the chocolate to coat the sides. Repeat with all the cases, leaving about a third of the chocolate in the bowl. Pop the tins in the fridge to firm up while you make the fillings.
- Put the butter in a large bowl with the icing sugar. Beat well with electric beaters or a wooden spoon until light and creamy. Stir in peanut butter. Transfer the filling to the piping bag.
- Take the chocolate cups out of the fridge and fill with the nut mixture. If your reserved chocolate has hardened, melt again as before. Once melted, carefully spoon it over the top of each cup to seal in the nut butters.
- Top each cup with with a whole nut (or a nut coated in gold leaf, or a pinch of coarse sea salt – or a combination). Chill for at least 2 hrs.