I discovered peanut butter when I arrived in this country (USA) at the age of twnety eight.  Not many French people like it, but I have really developed a taste for it.  Naturally, I wanted to use it in a dessert.  This is a fun and easy recipe.  .  I always think of it as a good treat to make for the kids, but it is also pretty popular with adults.

I make the cups using tempered chocolate and fill them with a combination of chocolate, peanut butter, and praline paste for a well rounded flavor.

Fill each tartlet pan with tempered chocolate. Make sure the chocolate covers the sides of the pan. Then hold the pan upside down over the bowl of tempered chocolate and allow the excess chocolate to drip back into the bowl. Wipe the top edge of the pan against the rim of the bowl to clean off the edge. Place the chocolate-coated pans upside down on the wire rack. This will allow any remaining chocolate to drain. Wait until the chocolate begins to set, 4 to 5 minutes, then use a paring knife to scrape the edge of the pans clean again to give the finished cup a nice straight edge and to make it easier to unmold the chocolate cups.

Place the tartlet pans right side up in the refrigerator for about 10 minutes. This will cause the chocolate to retract from the sides, making it easier to remove the cups. You should be able to invert each pan and have the chocolate shell fall into your hand. If not, rest your thumbs on the outside of the pan and place your first two fingers on the inside of the cup. Gently begin to lift the chocolate from the pan. Do not press or pull too hard, or you will break the chocolate. If you've used a deeper pan, you may need to apply this lifting pressure all around the inside to loosen the chocolate from the pan. Set the chocolate cups aside on a baking sheet until ready to be filled.

Prepare the filling
Place a 1-quart saucepan half-filled with water over high heat and bring to a simmer. Make a double boiler by setting a medium-size mixing bowl over the simmering water. Place the chopped chocolate in the mixing bowl and heat until it has completely melted. Stir occasionally and keep an eye on the chocolate as it melts so that it doesn't burn. Once melted, remove the mixing bowl from the heat. Stir the mixture until smooth and set aside until cool to the touch but not so cold that it begins to harden and set.

Combine the peanut butter and praline paste in a medium-size mixing bowl. Add the cooled chocolate and whisk together. This mixture will be stiff and begin to set quickly, so whisk vigorously and thoroughly to combine.

Place the peanut butter mixture in a pastry bag with a large opening (no tip). Fill each chocolate cup to about 1/8 inch from the top. Very lightly tap the filled cups against the work surface to remove any air bubbles. Let the peanut butter cups set at room temperature for about 1 hour, then serve. If you are in a hurry, you can place the peanut butter cups in the refrigerator for about 15 minutes. They can also be frozen for two weeks if well wrapped in plastic wrap. Thaw at room temperature before serving.