Mini chocolate bar recipe with Peanut Spread
3 or 4
1 hour (excluding 2h chilling time)
Steps
- Melt the chocolate in a bain-marie, and brush the mold cavities. Place in the fridge for about 15 minutes.
- Mix the caramel with the peanuts, and add this mixture over the chocolate in the mold. 3/ Add a generous spoonful of Bonne Maman spread on top.
- Whisk the mascarpone, heavy cream, icing sugar and peanut butter. Add a good spoonful of this mixture using a spatula into each cavity.
- Cover with melted chocolate.
- Place in the fridge for 2 hours before unmolding.
- Unmold gently and for extra indulgence, top with a little spread and some crushed peanuts!
