Candy fit for a king! The King of Rock and Roll, that is. This treat is based on the fried peanut butter and banana sandwich that Elvis Presley loved so much.
Watch the video here.
INGREDIENTS
1.5 cups (270g) of chocolate
1/4 cup (68g) creamy peanut butter
2 Tablespoons plus 2 teaspoons (20g) powdered sugar
1/4 teaspoon salt
1/4 tablespoon corn syrup
Some banana fudge (see below)
SUPPLIES
A couple of bowls
A silicone mold
A cooling rack
A couple of spatulas
A cutting board
A sheet of SilPat
Optionally, a small, round pastry cutter
DIRECTIONS
Make the banana fudge, using the recipe found here.
Spread a thin layer of the fudge in a 6×6 baking pan.
Put the rest of the fudge in an 8×8 pan. (See below for an option that doesn’t use the 6×6 pan.)
Temper the chocolate, then put the mold on a rack and fill the cavities, making sure the chocolate goes all the way to the rim.
Flip the mold over and let the chocolate drain out onto the SilPat.
Tap the bottom of the mold to help the chocolate find its way out.
Tidy up the rack and the mold, then leave the chocolate in the mold and on the SilPat to set.
Remove the fudge from the 6×6 pan and use the pastry cutter to cut some disks.
Another method would be to forgo the 6×6 pan entirely, and just take some small bits of fudge from the 8×8 pan and form them into disks.
Put the peanut butter into the microwave for a few seconds to make it easier to mix, then add in the powdered sugar, salt, and corn syrup, then give it a good mix.
When the chocolate has set, add a fudge disk to each cup.
Take some peanut butter filling and place it on the fudge, making sure you don’t go above the top of the chocolate cup.
Remelt the chocolate that was drained onto the SilPat, then pour it over the peanut butter filling, making sure it gets all the way to the rim of the cup, and leave it on the counter to set.
