Peanut Butter Cups - BUT Keto

Who doesn't like peanut butter cups? The creamy peanut butter coupled with the semi sweet chocolate - all wrapped up in a nice bite sized morsel! In this episode, I explore how to make them low-carb and keto friendly as well as the importance about tempering your chocolate appropriately!
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----------------------------------------- RECIPE -----------------------------------------
INGREDIENTS
- 1 bag Lilly's Semi-Sweet Chocolate chips (link: amzn.to/2YlVkK0)
- 1 cup fresh, all natural peanut butter
- ½ cup allulose sweetener (more to taste) (link: amzn.to/32cgaN2)
- 2 tbsp unsalted butter
- kosher salt (link: amzn.to/2YqDfKF)
HARDWARE
- silicone cup mold (link: amzn.to/3hlqjgu)
- sous vide cooker / immersion cooker (Optional) (link: • Peanut Butter Cups - B... )
DIRECTIONS
1. You can melt the chocolate via the double boiler method, or with a sous vide machine (preferred). If using an immersion cooker, set the temperature to 105F (40.5C). Using a glass bowl, add the entire bag of chocolate chips and lower it into the immersion blender, careful not to get any water in the chocolate. Melting should take ~30 minutes.
2. In a pan, add the butter, peanut butter, allulose sweetener, and salt. Heat over low heat, stirring to melt and combine. Taste and season to taste.
3. Once the peanut butter cream is at your desired sweetness, set aside to cool competely. Otherwise, you risk melting your chocolate and causing all sorts of issues!
4. Once the chocolate has melted, pour ½ tsp into each cup in the mold. If you're using a muffin tin or a larger mold, adjust accordingly.
5. Using your finger coat the side walls of the mold. If the mold has ridges, run your finger with the ridge line, not across it. At this temperature, the chocolate should not be very fluid and should hold onto the wall. Continually mix the chocolate you are using and keep it warm in the water bath. If the temperature drops too low, you will have to retemper it.
6. After you coat the mold, place the remaining chocolate back into the water bath to keep it at temperature while the chocolate in the mold hardens.
7. Once you have a base layer on the mold, set aside to cool completely. This should take about 15-20 minutes. You can speed this process up by placing the mold into the refrigerator. If you do, I recommend placing them on a pan or hard surface so the mold does not bend as you move it around.
8. When the chocolate in the mold has hardened, measure a teaspoon of peanut butter cream into each cup. Tap the mold on a towel lined surface that is hard to even out the peanut butter so that they are flat on top.
9. With the remaining chocolate you kept in the water bath, cover the peanut butter in the mold. Be careful not to overfill it!
10. Tap the mold gently to even out the chocolate topping.
11. Place into the freezer for 10 minutes. Although not necessary, freezing the cups will greatly help in removing them from the mold and prevent them from smushing in the process.
12. Remove from the freezer and un-mold!
13. Enjoy!
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