CHOCOLATE PEANUT BUTTER-MISO CUPS
Provided by Catherine McCord
Categories dessert
Time 1h20m
Yield 20 to 24 cups
Number Of Ingredients 4
Steps:
- Line a 24-cup mini-muffin pan with paper liners.
- Place the peanut butter, confectioners' sugar and miso in a small bowl and stir to combine.
- Place the chocolate chips in a microwave-safe bowl and microwave, stirring halfway through, until melted and smooth, about 90 seconds.
- Place 1 heaping teaspoon of the melted chocolate into each of the paper liners and refrigerate for at least 10 minutes.
- While the chocolate cups cool, roll 1 teaspoon of the peanut butter-miso mixture into a ball and then flatten into a disc. Repeat to make a total of 20 to 24 discs.
- When the chocolate cups have cooled, top each with 1 peanut butter disc then cover with the remaining melted chocolate. (Remelt the chocolate, if necessary.)
- Refrigerate until the chocolate cups set, 30 to 60 minutes.
- Peel off the paper liners and serve, or store in an airtight container at room temperature for up to 4 days or refrigerate for up to 3 weeks.
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