Chocolate PB

Recipes

Simple chocolate recipes

Five short recipes that use the techniques from the guides. Each card lists its main allergens first, so you can check them before you shop.

Before you start

All of these work with chocolate that is simply melted. If you want a shiny shell that holds at room temperature, temper the chocolate first using the seed method. Otherwise, keep the finished treats in the fridge. Measurements are given in US units with metric weights in parentheses.

The "contains" line on each card covers the recipe's own ingredients. Chocolate, pretzels and other packaged foods may also carry "may contain" warnings for peanuts, tree nuts, milk, soy or wheat, so read each label.

The recipes

Peanut butter cups

Makes 12 standard cups

Contains: peanuts; milk and soy in most chocolate

You need

  • 8 oz (225 g) semisweet or milk chocolate, chopped
  • 1/2 cup (130 g) smooth peanut butter
  • 1/3 cup (40 g) powdered sugar
  • A pinch of fine salt
  • 12 paper cupcake liners in a muffin pan

Method

  1. Melt the chocolate gently (see the melting guide).
  2. Spoon about 2 teaspoons into each liner and tilt so it climbs the sides a little. Chill 10 minutes.
  3. Stir the peanut butter, powdered sugar and salt into a soft dough. Press a flat disk into each cup.
  4. Cover with the rest of the chocolate and tap the pan so the tops level out.
  5. Chill until firm, about 30 minutes. Keep them cool, since untempered chocolate softens at room temperature.

Peanut and pretzel bark

Makes one sheet, about 9 by 13 inches

Contains: peanuts, wheat; milk and soy in most chocolate

You need

  • 10 oz (285 g) dark or milk chocolate
  • 1/2 cup (70 g) roasted salted peanuts
  • 1 cup broken pretzels
  • Flaky salt, optional

Method

  1. Line a baking sheet with parchment.
  2. Melt the chocolate, or temper it if you want a snap and a shine.
  3. Spread it about 1/4 inch thick on the parchment.
  4. Scatter the peanuts and pretzels over the top and press them in lightly. Add a little flaky salt.
  5. Let it set, then break it into pieces.

Two-ingredient ganache

About 1 cup, enough to glaze a cake

Contains: milk; soy in many chocolates

You need

  • 4 oz (115 g) bittersweet chocolate, finely chopped
  • 1/2 cup (120 ml) heavy cream

Method

  1. Put the chocolate in a heatproof bowl.
  2. Heat the cream until it steams and small bubbles form at the edge. Do not let it boil hard.
  3. Pour the cream over the chocolate and leave it for 2 minutes.
  4. Stir from the center outward until smooth and glossy.
  5. Use it warm as a glaze, or let it cool and thicken for spreading.

Hot cocoa from cocoa powder

One mug

Contains: milk (use a plant milk if you avoid dairy)

You need

  • 2 tablespoons unsweetened cocoa powder
  • 1 to 2 tablespoons sugar, to taste
  • A small pinch of salt
  • 1 cup (240 ml) milk

Method

  1. Whisk the cocoa, sugar and salt with 2 tablespoons of the milk in a small pan to make a smooth paste.
  2. Whisk in the rest of the milk.
  3. Warm over medium-low heat, whisking, until hot but not boiling.
  4. Stir in a spoon of peanut butter if you like, and whisk until it melts in.

Chocolate-dipped apple slices with peanut drizzle

Serves 2 to 4

Contains: peanuts; milk and soy in most chocolate

You need

  • 2 crisp apples, cored and sliced
  • 4 oz (115 g) dark chocolate
  • 2 tablespoons smooth peanut butter
  • Chopped peanuts, optional

Method

  1. Pat the apple slices very dry. Water on the fruit can make the chocolate seize.
  2. Melt the chocolate and dip half of each slice. Lay them on parchment.
  3. Warm the peanut butter for a few seconds until it runs, then drizzle it over the slices.
  4. Sprinkle with chopped peanuts and chill for 15 minutes. Eat the same day.

Ganache by ratio

Ganache is chocolate and cream, and the ratio sets the texture. These are common starting points by weight for dark chocolate. Milk and white chocolate need more chocolate for the same firmness, because they contain less cocoa solid.

Chocolate to creamTextureUse it for
1 to 2Pourable when coolSauce, or whipped into a light frosting
1 to 1Soft setCake glaze, tart filling, spreading
2 to 1Firm setTruffles you roll by hand

Tips for all five

  • Chop chocolate evenly so it melts at the same rate.
  • Keep fruit, tools and bowls dry. Water makes melted chocolate seize.
  • Use parchment for anything that has to set, so it lifts off cleanly.
  • Add salt with a light hand if your peanuts or peanut butter are already salted.
  • Store cream-based treats in the fridge and use them within a few days.

For more on the pairing, read chocolate and peanut butter. To change the chocolate in any recipe, the cacao percentage guide shows what changes when you go darker or sweeter.