The slight bitterness of the dark chocolate plays so well against the sweet, creamy peanut butter. A pinch of salt takes the flavour over the top.
2 (100 gram/3 1/2 oz) bars dark chocolate, 70 per cent cocoa solids or more
1/2 cup smooth peanut butter
1/4 cup powdered sugar
2 tsp milk (approx.)
1/4 tsp fleur de sel or kosher salt
Chop chocolate coarsely and place in a heatproof glass bowl. Melt very slowly by stirring over a saucepan of hot (but not boiling) water, or by microwaving in 15 second bursts at half power, stirring and checking constantly to ensure temperature doesn’t rise above 89 F on a candy thermometer. (If it does, all is not lost but you’ve taken your chocolate out of temper and will need the refrigerator to help it set later on.)
Line 12 mini baking cups with melted chocolate by placing a small spoonful in each cup and using the back of the spoon to bring chocolate up the sides of the cups. This is easier if the paper cups are doubled or tripled. If chocolate doesn’t set within 5 minutes, transfer cups to refrigerator.
In a small bowl, combine peanut butter and powdered sugar. Add milk a few drops at a time until you have a thick but spreadable consistency. Spoon a bit of peanut butter mixture into each cup, keeping top of filling smooth and just below chocolate cup rim.
Reheat remaining chocolate gently (if necessary), and drizzle over each cup, covering peanut butter completely. Sprinkle a bit of salt at the centre of each cup and cool on the counter or in refrigerator.