Chocolate Peanut Butter Cups

1. Temper the chocolate by following these instructions.

2. Using a small pastry brush (or clean paint brush), brush the chocolate up the sides of miniature candy cups or muffin papers. Try to make your coating as even as possible, and swirl the cups upside down to help distribute the chocolate. Hold the cups up to the light to determine whether there are any translucent spots that did not get covered adequately.

3. Place the chocolate cups face down on waxed paper or aluminium foil and let harden completely.

4. Once the chocolate hardens, you can carefully peel off the paper wrapper. Voila! You now have a beautiful chocolate cup.

5. Blend together the peanut butter, salt and powdered sugar using a handheld mixer or stand mixer until smooth.If you have a pastry bag, fit it with a coupler or large (1/2 inch or larger) round tip. Fill the bag with the peanut butter filling and pipe the peanut butter into the chocolate shell, leaving a small margin at the top. If you don't have a pastry bag, you can either use a Ziploc bag with a hole cut in the corner, or spoon small amounts into the cups and press down to fill them completely. Smooth the tops level with a knife, spatula, or very sanitary finger.

6. Spread remaining tempered chocolate on top of the peanut butter (you may need to rewarm it if it has gotten too thick). Spoon the chocolate over the cup and tilt it to the sides, letting the chocolate flow over the top and sealing the peanut butter in the cup. Use a knife or spatula to ensure the chocolate covers the entire top of the candy.

7. Put the candy cups in the refrigerator for at least 30 minutes to firm up.

8. Once the cups have completely set, you're done! These candies can be kept for up to 3 weeks in an airtight container in the refrigerator.