Recipe Source: David Lebovitz
Decadent gooey salted peanut caramel filling wrapped in a chocolate shell---they are definitely a crowd pleaser. The caramel filling is, for me, sweet enough, so I chose bitter chocolate to make the crust, but milk, half bitter or even white chocolate will work too.
- 100 g Heavy cream
- 100 g Granulated sugar
- 60 ml Water
- 1/2 tbsp Inverted sugar syrup or corn syrup
- Pinch of sea salt
- 100 g Roasted salted peanuts, roughly chopped
- 250 g 70% Dark chocolate
©angiesrecipes, chopped (or white chocolate)
- Make the salted peanut caramel by warming the cream in a microwave, and setting it aside. Cook the water, sugar, syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown.
- Remove from heat and immediately whisk in the hot cream in a slow, steady stream. Cool until warm and pourable, then add the chopped peanuts.
- In a clean, dry bowl set over simmering water melt the chocolate until smooth. Put half teaspoon of the chocolate in the bottom of a small paper baking cup. Use a small spoon to move the chocolate around and coat the bottom and sides with an even layer of chocolate. Chill the cups to firm up the chocolate.
- Once firm, in each cup, put a bit of the salted peanut filling, enough so that it will reach about 2/3rds of the way to the top of the cup. Add enough chocolate to cover the filling. Sprinkle with flaky sea salt if desired.