Salted Peanut Chocolate Cup

I've been trying to perfect chocolate infused with salted peanuts for a spell. I tried with dark chocolate, the 70% variety. It didn't work all I could taste was bitter dark chocolate, which I love just not with salted peanuts in this style.

So I thought I'd try with regular el cheapo milk chocolate (one extreme to the other). Next time I'm going to try with something much better like !@#!@#@@#!@# but for now I'm very happy with the super cheap version.

I'm guessing once you perfect the art of the infused chocolate you can whack it onto a cake or ripple it through some vanilla bean ice cream - GOOD IDEA!!!! Or use it as a hot sauce on vanilla bean ice cream!!!! I regret throwing what I didn't use down the sink :/ :/ :/

Anyhoo here is the recipe, it will knock your socks and knickers off. Wooo hoooo!!!

Salted Peanut Chocolate Cups
1 X Pack Butter Nut Biscuits
1 X block milk chocolate
1 x pack salted peanuts
1 X tub 300mls non thickened cream
Peanut butter

Place your biscuits on top of each holder bit in a cupcake tin
Pop into a 200 degree oven for 5 minutes so they soften
Push each biscuit in to form the tart base
Pop your tin into the fridge

In a saucepan put 100mls of cream and a generous handful of salted peanuts
On a low heat stir until thick then remove from heat and set aside
After an hour or two (depending on how much red wine you've drunken) pop the saucepan back onto a low heat and pour the rest of the cream in, stir until the cooler cream dissolves
Strain into a bowl and set aside the cream, discard the peanuts.

Break the chocolate into little pieces and melt in the microwave for a couple of minutes in a heat proof bowl.
Once soft stir to completely melt then add the peanut salted cream
Mix through thoroughly

Put a tiny dollop of peanut butter in the center of each cup then spoon little spoonfuls of the peanut slated chocolate into each biscuit base

If you'd like to, stud your cups with salted peanuts.

Put your cups back into the fridge to chill and set

Store your tarts in the fridge in a seal proof container serve cold with a glass of milk or a cup of black tea.