White & Dark Chocolate Peanut Butter Chunks
Warning: This turns brainy and docile old ladies into scatty, hyperactive big kids. Let me explain.
The annual Hockley Scrabble Christmas party was coming up and I volunteered to make my favourite chocolate cake. As luck would have it, a few days before the event our old and half-useless oven gave in and with its last sigh tripped the house’s electricity. It goes without saying that the chocolate cake promise went down the drain. After pondering for a few days I decided to get adventurous and try out this dessert.
Nervously I added my chocolate container to the array of goodies the other players brought. Between playing Scrabble and taking photos I forgot all about the food and hours passed like seconds.
While I was wondering how a lady of almost 80 could play EROTICS against me with a straight face, I heard two voices calling out my name. When I looked up both Shirley and Carole were panting after rushing over to my board. I should have known that exultant glint in Shirley’s eyes was the effect of chocolate coursing through her veins. The chocolate was a huge success and after much nagging I promised to print out the recipe for them.
P.S. This dessert will be served at Stephanie’s Blog Party.
White & Dark Chocolate Peanut Butter Chunks
Preparation: 15 mins, plus chilling – Cooking: 15 mins
Ingredients
- butter to grease
- 400g (14 oz) white chocolate
- 400g (14 oz) plain chocolate
- 150g (5 oz) crunchy peanut butter
Method
- Line a shallow 30 x 30cm (12 x 12 inch) tine with greased baking parchment.
- Melt the plain chocolate in a heat proof bowl set over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir until smooth and remove the bowl from the pan.
- Melt the white chocolate in the same way and remove from the heat. Add the peanut butter to the white chocolate and stir well until smooth.
- Drop alternate spoonfuls of each chocolate into the prepared tin, then tap the tin to level the mixture. Drag a skewer through both mixtures to create a marbled effect.
- Tap the tin again to level the mixture, then chill for 2-3 hours until firm.
- Turn out on to a board and break the chocolate into manageable chunks for people to nibble on. Store in the fridge for up to 1 month.
Notes
- Try and buy good quality chocolate, it can make all the difference in taste.
- While the chocolate is melting, watch it like a hawk. If the heat is too high, the chocolate will start separating into an oily and grainy mess.
Wow!!
These are absolutely fantastic!
by Patricia Scarpin
on 10. Dec, 2007
[...] White & Dark Chocolate Peanut Butter Chunks [...]
by Greedy Gourmet's New Year's Resolutions | Greedy Gourmet
on 01. Jan, 2008
You’re right, Patricia. They really are!
by Michelle
on 04. Jan, 2008
Ooops! Bang goes my diet!
by Wendy
on 02. Feb, 2010