Buckeye Cups
8 oz Heavy Cream
6 oz Peter’s® OriginalTM White Chocolate
9 oz Creamy Peanut Butter
15 oz Peter’s® Peanut Butter Flavored Icecap® Chips
36 oz Peter's® MarbellaTM Bittersweet Chocolate or Peter's® Broc® Milk Chocolate, for shell cups
Sea Salt (Optional)
- Prepare molds using bittersweet or milk chocolate (your choice).
- Scald the heavy cream. Bring almost to a boil and pour over white chocolate wafers.
- Whisk cream and white chocolate together until homogenized.
- Add peanut butter and blend.
- Melt peanut coating to 95-100⁰F and whisk into mixture.
- Allow mixture to cool to room temperature.
- Using a planetary mixer and paddle attachment, whip 1-2 minutes to lighten color.
- Demold cups and, using a pastry bag with a star tip, pipe into premade chocolate cups.
- If desired, top with sea salt.
Yield: 36 Cups
https://peterschocolate.com/recipe/buckeye-cups/
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