Chocolate Peanut Butter and Jam Cups/Cats

Ok so in america they would be called peanut butter and jelly cups. But I just can't call them that since jelly means something different here.

I think the ideal to put jam in pb cups is pure genius and I wish I had thought of it first.

You know i'm obsessed with choc and pb, but the jam just makes it even better.  The dark chocolate I used was a mixture of 85% and 70% so slightly bitter, pb was kind of salty and the jam adds a tart sweetness that just brings it to another level. I don't think I'm going back to regular pb cups again.!

I made them with my cat mould that I got from Muji in Hong Kong and had some issues getting them out. Next time i'll make the chocolate layers a little thicker.

Chocolate Peanut Butter and Jam Cups/Cats adapted  from with style and grace 
I halved this recupe but will making the full amount in the future.

• 2 cups dark chocolate chips
• 1 teaspoon coconut oil
• 1 cup peanut butter – or nut butter of choice
• 1 tablespoon icing sugar
• 1/2 cup of strawberry jam
• sea salt

Directions
Line a mini muffin tin with paper liners and set aside.
Melt the chocolate in a double boiler, saucepan or microwave. Once it’s melted down, add coconut oil to thin out. Add more, if needed.
Add about one teaspoon of melted chocolate to the bottom of each paper cup. Tilt the liners so the chocolate evenly coats the bottom and slightly up the sides. Another option is to take a pastry brush or even a small knife to spread the chocolate.
Place the cupcake tin in the freezer for 15-20 minutes to let set.
Meanwhile, mix together peanut butter and powdered sugar – this makes it less sticky and easier to handle. Place peanut butter mixture in the fridge for 10 minutes.
Once both timers have gone off, roll [in your hands] about 1 teaspoon of the peanut butter mixture and place in the center of each chocolate cup. Place tin back in the freezer for about 10 minutes. Remove and add 1/2 teaspoon of jelly on top of the peanut butter.
With the remaining chocolate, cover each PB&J cup until covered. Top with sea salt – optional.
Place muffin tin back into the freezer, last time I promise, for about 20 minutes.
These can be left out at room temperature or in the fridge. These lasted about 3 days in our house, but can probably keep up to 1-2 weeks, or 3-4 if kept in the freezer.

Makes about 24

I'm not sure about the addition of salt. I think they are just as tasty without it but perhaps I didn't add enough.