Salted caramel peanut butter chocolate pops
|60 g||peanut butter — smooth|
|50 g||milk chocolate — melted, cooled|
|1 pinch||maldon salt|
|120 g||dark chocolate — 50-70%|
Place the caramel and peanut butter in a small bowl and mix thoroughly until well combined. Add the cooled chocolate and sea salt to the peanut butter. Be careful not to add the chocolate while it is still warm as the mixture will seize. Cover with cling film and refrigerate for about an hour until firm.
Roll the peanut butter filling into tiny balls. Each ball should weigh approximately 10g. Try not to get too enthusiastic and go large golf balls sized as they will get even bigger once dipped and they are super rich. Set the balls on a small lined tray or baking sheet. Insert a level edged toothpick/cocktail stick into each. Chill to firm up for 30 minutes.
In the meanwhile, melt the dark chocolate in a double boiler or in the microwave. Pour the melted chocolate into a narrow, shot glass to make dipping easier. Dip each ball into the chocolate and allow the excess to run off. Place on a parchment lined baking sheet to set. Dust with gold or silver dust for a touch of festive glam. Store in a cool place or refrigerate until ready to serve.