Blackcurrant Jelly & Peanut Butter Cup

PREPARATION

• 1 Combine blackcurrant jelly crystals and boiling water in a heat-proof bowl. Stir until crystals fully dissolve. Microwave in 30-sec intervals to help dissolve crystals as needed.
• 2 Add dried currants to jelly mix and stir to combine (if using). Set aside to cool in the fridge for at least 1-2 hrs whilst preparing chocolate cups.
• 3 Line muffin tray with patty pans. Place chocolate and oil in a heat-proof bowl and microwave in 30-sec intervals until fully melted, stirring in between.
• 4 Working a few at a time, place 1 tbsp (20 mL) of melted chocolate into each patty pan. Use the back of a teaspoon to push the chocolate up the sides of the liner, evenly coating. Repeat this 4-5 times for each cup or until the sides have no visible gaps. Set in the fridge for 10-15 min. Check cups once set to see if there are any gaps and apply more chocolate if needed. Reserve remaining chocolate for later.
• 5 Combine all ingredients for the peanut butter filling in a bowl until well incorporated. Spoon 1 tbsp (20 mL) of this mixture into each chocolate cup. Use the back of a teaspoon to gently press into the base and smooth the top. Return to the fridge for another 5-10 min or until ready to pour the jelly layer.
• 6 Before pouring, mix the jelly mixture to combine with the settled currants (if using). Fill each chocolate cup with jelly, leaving a 1-2 mm gap at the top to add the lid. Return to the fridge to set for another 5-10 min.
• 7 Return remaining chocolate to the microwave and heat in 30-sec intervals until fully melted again, stirring in between.
• 8 Spoon melted chocolate over the top of each filled cup, dividing evenly. Use the back of a teaspoon to carefully spread the chocolate to the edges, entirely covering the exposed jelly. Return to fridge to set for at least 15-20 min before enjoying!