Sunday spoil: Peanut butter mmmMallow egg cups

You’ll need: 4 slabs (320g) Heavenly Midnight Velvet; ½ cup peanut butter; 1 Tbsp butter, softened; ⅓ cup icing sugar, sifted; 6 mmmMallow Eggs, halved.

How to: 

Melt chocolate over a double boiler on the stove or in a microwave until smooth.

Pour 2 Tbsp (30ml) chocolate into the bases of 12 silicone cupcake moulds. Chill until set.

Whisk peanut butter, butter and icing sugar together until smooth and slightly stiff.

Place 1 Tbsp (15ml) peanut butter mixture in the centre of each chocolate cup, leaving room around the edges.

Pour melted chocolate around the edges, making sure not to cover the peanut butter mixture and leave some chocolate for the top. Chill until set.

Place egg halves on top of the peanut butter mixture and cover with remaining chocolate.

Refrigerate until set and serve.

* Recipe & image by Beacon.