Homemade Peanut Butter Cups

So sweet. So addicted.
I couldn't expect to love such a sweet chocolate in Japan.
It happened to me to know this super yummy bites when I had been in north America.
Now I got easy recipe on my own.
Trips to the foreign countries always give me new world.




**Homemade Peanut Butter Cups recipe**

12 muffin size tins

300g semisweet chocolate
100mL heavy cream
unsalted peanut butter (chunky), softened
2 tbs unsalted butter, melted
2 tbs sugar
12 pieces graham cracker
some decoration stuff (I used raspberry powder and small decoration chocolate)

1. Put graham crackers in a plastic bag and crash them. Set aside.
2. Put sugar, softened unsalted peanut butter and melted butter into a bowl. Mix them.
3. Add graham crackers into the bowl. Combine them. Set aside.
4. Place paper liners into your muffin tins.
5. Put semisweet chocolate and heavy cream in a sauce pan on the low heat. Combine and make them well melted.
6. Pour melted chocolate into muffin tins. Place it in the freezer 10 minutes.
7. Pour peanut butter layer into the tins. Place it in the freezer 10 minutes.
8. Pour chocolate on top for third layer. Sprinkle some decoration chocolate or raspberry powder on top.
9. Place it in the freezer 10 minutes.

Mini Opera Cake for Valentine's Day

 

Easy to bake! I love opera cake.
Not a classic one but so moist opera ever.
I hope this will be perfect for valentine's day. Also good to make this simple dessert with your kids.



**Mini Opera Cake recipe**

15 pound cake mold for sponge

<sponge cake>
1 egg
40g granulated sugar
30g flour
20g cocoa powder
20g melted butter

<simple brandy syrup for cocoa sponge>
20g water
20g granulated sugar
1 tbs brandy

<ganache>
90g dark chocolate
50g heavy cream

Bake sponge cake
1. Mix egg yolk and 10g granulated sugar in a bowl until color turns white a bit.
2. Beat egg white and 30g granulated sugar in a another clean bowl until get stiff peak.
3. Blend egg yolk and egg white quietly.
4. Add shifted flour and cocoa powder into the bowl. Blend them.
5. Add melted butter into the bowl and blend them but not to mix too much.
6. Bake it in the preheated oven at 170C for 15 min.
7. Cool sponge cake down completely.
8. Slice sponge into 3.

Make simple brandy syrup
9. Warm up water and granulated sugar in a sauce pan on medium heat.
10. Add brandy into the sauce pan for couple of minutes.
11. Cool syrup down.
12. Apply syrup on cocoa sponge for each.

Make ganache
12. Warm up heavy cream in a sauce pan and add small pieces of chocolate. Make chocolate melt completely into heavy cream.

Decorate opera cake
13. Apply ganache on cocoa sponge with syrup each layer.
14. Decorate opera cake in your favorite way. I used berried and eligible gold.