30 min
Easy
Mini chocolate bar recipe with Bonne Maman Peanut Spread
Medium
1 h 0 min
16 .p
- 300 gr milk chocolate
- 150 gr salted butter caramel
- 100 gr peanuts
- 90 gr Bonne Maman peanut spread
- 250 gr mascarpone
- 50 ml heavy cream
- 100 gr peanut butter
- 80 gr icing sugar
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.
- Cover with melted chocolate.
- Place in the fridge for 2 hours before unmolding.
- 6/ Unmold gently and for extra indulgence, top with a little spread and some crushed peanuts!
