Will was away in Texas for work this Valentine’s day so we decided to observe Valentine’s day this past Saturday when he got home. That was perfect for me since it meant I had more time to make presents after the event I was organizing at work was done! You can believe that I once again had a long list of things I wanted to make that weren’t complete by 2/14.
A few months ago I bought these super cool death star ice cube molds. I thought that I would be able to make chocolate death stars filled with peanut butter for Christmas. Well Christmas rolled around and I hadn’t done anything. I decided to finally try making them for Valentine’s day.
Well let me tell you, it was a complete disaster. No matter what I tried I could not get those chocolate peanut butter death stars out of the mold intact. While they tasted delicious, they were an unpresentable mess. Luckily I had also bought some Han-in-carbonite molds that looked like they might make awesome candy too. (As a side note, it doubled in price since I bought it!) Plus, the death star really isn’t that romantic. At least right before Han is frozen in the carbonite the quintessential, “I love you”, “I know” scene occurs. Did I mention that was written on Will’s grooms cake at our wedding?
Carbonite Peanut Butter Cups
- 1/2 cup powdered sugar
- 1 cup peanut butter
- 1 3.5 oz good quality chocolate bar (I used Lindt milk chocolate)
- Make sure your mold is clean and completely dry. Any water could seize the chocolate.
- Break chocolate into rough chunks.
- Using a double boiler (which in my case is a metal mixing bowl over a pot) melt chocolate over medium heat. Stir frequently with rubber spatula.
- When chocolate is melted, remove from heat and use a spoon to spoon chocolate into the mold. You’ll want to fill the molds 1/3 of the way full. Tap the mold so any air bubbles rise to the top.
- Gently push chocolate up the sides of the molds with the back of the spoon.
- Put mold into fridge for 20 minutes.
- While chocolate is chilling, mix together the peanut butter and powdered sugar.
- Fit pastry nozzle that looks like a long thin line on a pastry bag. Fill with peanut butter mixture.
- When chocolate is solid, remove from fridge and pipe peanut butter mixture in the center of each rectangle, leaving a small gap between the peanut butter and the wall of the mold. You’ll also want the peanut butter to be slightly lower than the walls of the mold.
- Using the spoon again, pour chocolate on top of the peanut butter. Make sure you cover between the peanut butter and the mold edges. (You may need to gently reheat the chocolate at this point). Tap to distribute chocolate.
- Refrigerate for 20 minutes or until chocolate has set.
- Remove from mold.
- Enjoy! (You’ll notice I jazzed them up with some fun wrapping.)