Ingredients
- 350 g ION PATISSERIE classic couverture
- 200 g dulce de leche
- 50 g salted peanuts
Method
Melt 250 g of classic couverture over a bain-marie and finely chop the rest 100 g of it.
When the couverture is ready, remove the bain-marie from the stove and add the chopped couverture.
After 1 minute, stir with a mariz until completely homogenized.
Next, get a muffin pan and 6 cupcake paper liners. Place the cupcake liners in the muffin pan, and pour in each liner 35-40 g of melted chocolate.
Then, take a brush, dip it into the melted chocolate, and brush the inner side of each cupcake liner.
Refrigerate for 1 minute, until lightly chilled. Right after, using a pastry bag, fill 3/4 of each cupcake liner with dulce de leche.
Afterwards, add as many peanuts as preferred on top of the caramel, and finally, cover the filling with the remaining chocolate.
Refrigerate until completely cool.
