Making peanut butter icecream cups

Start by melting the Steviala Dark Chocolate Melties for these peanut butter cups ice creams. Do this according to the au-bain marie method or in a bowl in the microwave. For the au-bain marie method, first fill a saucepan with a layer of water. Place a heat-resistant bowl on top of this. This bowl should not touch the water. Otherwise the chocolate will burn. Then add the Steviala Dark Chocolate Melties into the bowl and let the chocolate melt completely while you keep stirring.

Do you prefer to use the microwave for making these peanut butter cups ice creams? Then add the Steviala Dark Chocolate Melties to a microwave-safe bowl. Place this bowl in the microwave and then melt the chocolate for about 1.5 minutes at 600-900 watts. Stir every 15 seconds until the chocolate is completely melted.

Then divide the melted chocolate into the paper or silicone cupcake molds. Make sure you have about half left over to close the peanut butter ice cream cups. Then put the peanut butter cups in the freezer.

Then you get to work with the whipped cream filling. Beat the whipping cream stiff, together with the Steviala Frost Vanilla. Spoon this into a piping bag and pipe the whipped cream filling into the cupcake molds. Finally, divide 1 tablespoon of peanut butter, the remaining melted chocolate, chopped peanuts and a pinch of coarse sea salt. Then put the peanut butter cups in the freezer for at least 3 hours and enjoy!

The macros below are based on the Steviala Milk Chocolate Melties.