• Education
    • Courses
      • Spherification
      • Gummy Course
    • References
    • Ask A Chef
  • Recipes
    • Baked Goods
      • Breads
      • Cakes
      • Pastries
      • Pies
    • Breakfast
    • Starters
      • Salads
      • Soups
      • Appetizers
    • Meals
      • Entrées
      • Sides
      • Cured Foods
      • Fermentation
    • Desserts
      • Frozen Treats
      • Gummies
      • Candies
      • Baked Desserts
      • No-Bake Desserts
    • Beverages
      • Alcoholic
      • Non-Alcoholic
    • Snacks
    • Sauces, Condiments & Garnish
    • Spherification
      • Direct Spherification
      • Reverse Spherification
    • Special Diets
      • Plant-Based
      • Meat Analogs
      • Seafood Analogs
      • Gluten-Free
      • Keto
      • Dairy-Free
      • Sugar-Free
  • WTF
  • Shop
Instagram
Facebook
Twitter
Pinterest
x

Decadent Chocolate Peanut Butter Praline Cup

August 10, 2021Cole Whitney
Print Friendly, PDF & Email

IntermediateLiquid Soy Lecithin

This is your childhood favorite peanut butter cup all grown up and glowed up. Rich, nutty peanut butter pralines are broken up into a crispy crunchy paste and coated in dark chocolate for an unforgettable bite.

Ingredients

  • Praline Peanut Butter:
  • 240g (1 cup) Sugar
  • 90g (3 oz) Water
  • 454g (1lb) Peanuts, Unsalted
  • 5g (1 tsp) Salt
  • 25g (2 tbsp) Liquid Soy Lecithin
  • 45g (3 tbsp) Peanut Oil
  • Praline Peanut Butter Cups:
  • 560g (20oz) 60% Cocoa Chocolate Chips
  • 30g (2 Tbsp) Vegetable Oil

Equipment

  • Food Processor
  • Candy Thermometer or High Temperature Instant Read Thermometer
  • Pastry Brush
  • Muffin/Cupcake Wrappers

Timing

Active Time: 45 Minutes

Total Time: 6 Hours

Yield

12 Praline Cups

  • Create Dark Caramel

    In a heavy bottomed medium saucepan add the sugar and water. Gently heat over low heat until all the sugar has dissolved. Once dissolved, increase the temperature to high.

    Once the sugar starts to boil add the candy thermometer and brush the sides of the pan with water. This removes and arrant crystals that could seize the sugar syrup.

    Continue cooking this until it reaches a dark caramel color about 330°F.

  • Add Nuts and Cool

    Add the peanuts and stir over high heat until coated.

    Pour this mixture onto a high temp non stick mat and allow it to cool for 1 hour or until room temperature (70°F).

  • Blend Praline

    Break the Praline mixture into small pieces and place them in a food processor.

    Pulse the processor a few times to ensure the pieces are free flowing. Add the liquid soy lecithin and blend until the mixture is uniform in size.

    While processing slowly add in the peanut oil until the mixture is smooth and glossy.

    This mixture can be stored for up to a month at room temperature. Also this can be eaten as is.

  • Prepare Peanut Butter and Chocolate

    To make the peanut butter cups spread ½ of the praline butter onto a non-stick mat about ½ inch thick. Freeze this solid.

    In a double boiler, melt together the chocolate and vegetable oil. Whisk this well. The vegetable oil makes the chocolate very smooth and melty. We like to call this “candy bar” chocolate.

    Remove the praline peanut butter from the freezer and use a 1 ½ inch ring cutter to cut out disks. Return to the freezer until needed.

  • Create Praline Peanut Butter Cups

    We used 2 inch muffin/cupcake wrappers for ours. In each wrapper place 3 tbsp of melted chocolate.

    While the chocolate is still melted, place one disk of peanut butter in the center of the chocolate and press until the chocolate surrounds all the sides of the praline peanut butter.

    Add 1 Tbsp of chocolate to the top of the peanut butter cup and tap it until the chocolate spreads and completely covers the praline peanut butter. Repeat this process with all the remaining praline peanut butter cups.

    Place them in the freezer to set the chocolate and then remove the wrapper. Alternatively you could trim any excess wrapper before serving.

Summary
recipe image
Recipe Name
Decadent Chocolate Peanut Butter Praline Cup
Author Name
Modernist Pantry
Published On
2021-08-10
Preparation Time
0H45M
Total Time
6H0M

You Might Also Like...

  • Zero Calorie Shirataki Noodles
    see more
  • Classic Focaccia
    see more
  • Knock Your Socks off Banoffee Pie
    see more

Comments (3)

Winni

September 9, 2021 3:24 am

Chocolate is a magical ingredient, love this recipe.

Anushka

October 23, 2021 3:44 am

Thanks body sharing this recipe. i loved to reading your content. it’s smooth content.

Cake Delivery in Gurgaon

May 17, 2022 1:48 am

Hi, Your chocolate Peanut Butter Praline Cup information is Really True and The Content is So Nice, Useful. Thanks For Sharing, I Hope You Share another Blog.

Recent Posts

Modernist Ingredients: Volume to Weight Conversion Reference Sheet

The Confusion over Conversion

Do You Enjoy Recipes, Tips, and Kitchen Inspiration?

Subscribe for Kitchen Alchemy

Transformation Inspirations from Modernist Pantry

Success! Thank you for subscribing.

ABOUT MODERNIST PANTRY

Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. We make it easy to get the ingredients and supplies you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences...
© 2016 Modernist Pantry, LLC. All Rights Reserved
Instagram
Facebook
Twitter
Pinterest