Prepare the chocolate cups
Place a wire
rack over a baking
sheet and set aside. Chef Torres uses 4" fluted nonstick tartlet pans
to make the chocolate cups, but you can use any small nonstick tartlet
pans you like. Make sure the pans are clean and dry before you begin.
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.
Variation
If you prefer, omit the praline paste. In that instance, use 2 cups
(18 ounces; 500 grams) of peanut butter and 5.5 ounces (150 grams)
of chocolate. To make an even lighter dessert, add 1 cup ( 1oz;
30grams) of Rice Krispies cereal to the filling. Sometimes Chef
Torres will garnish this dessert with whipped cream.
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