preparation
Melt the cocoa butter in a water bath. Add the maple syrup and cocoa powder and let cool until the cocoa mass thickens a little.
Distribute about 1-2 teaspoons of chocolate evenly into the muffin tins (but make sure to leave enough space for the rest) and let cool in the fridge for about 30 minutes. This works a little better with the store-bought chocolate than with the homemade chocolate coating. Therefore, it is important that you let the homemade chocolate cool down so that it becomes a little thicker.
In the meantime, mix the peanut butter, peanuts, a little maple syrup and a pinch of salt in a blender or food processor until it is a small enough quantity to be processed. Roll the peanut mixture into small balls.
Take the muffin tins out of the fridge and gently press the small peanut balls into the tins. Make sure to leave a little space around the edges for the remaining chocolate.
Reheat the remaining chocolate if it has become too solid. Finally, cover the cups with the remaining chocolate and sprinkle a little sea salt on top if you like and place in the fridge or freezer for at least 30 minutes before enjoying.
note
Of course, you can also use our Dark Chocolate Chocolinis instead of homemade chocolate.
