This past weekend was my godson’s first holy communion, and he did beautifully. My cousin, his mother, requested that I make macarons for dessert. Of course, I had to say yes. I had to keep a younger crowd in mind when I was deciding on what filling to use, and came up with Dark Chocolate and Peanut Butter.
Unfortunately, there is not a lot out there in the Internet world as far as recipes go. I saw a couple of ideas such as Dark Chocolate Banana Peanut Butter off of stylessweetca.com, but they used something called “Monkey Butter.” I don’t know if I am showing ignorance here, but I have never heard of it…
- 2 Valrhona Araguani 72% baking bars
- 1 cup heavy cream
- 1/2 cup Peanut Butter
- 1/3 bag Tollhouse Milk Chocolate Peanut Butter Chips
Melt all ingredients in a saucepan over low heat. Stirring constantly until smooth. Let cool in a gratin dish and whip lightly.
The outcome was better than I could ever hope for. I used hazelnut flour in the shells to give it more of a nuttier taste too. They were a hit and completely gone within hours.