Banana and peanut butter chocolate cups
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Banana and peanut butter chocolate cups
Serves: 8
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
692Kcal
Fat
59gr
Saturates
32gr
Carbs
27gr
Sugars
25gr
Fibre
2gr
Protein
8gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 150g Belgian dark chocolate (54% cocoa solids)
- 600ml double cream
- 125g smooth peanut butter
- 2 tbsp caster sugar
- 3 bananas, sliced
- 6 tbsp Taste the Difference salted caramel sauce
- 40g salted peanuts, roughly chopped
Step by step
- Set aside a 15g chunk of chocolate to make shavings. Chop the rest of the chocolate into small pieces (by hand, or in a food processor) and tip into a bowl. Heat half of the cream to simmering point (in a pan, or in the microwave) and pour over the chopped chocolate; leave for 1 minute, then stir until smooth.
- Spoon the peanut butter into a mixing bowl with the sugar and gradually beat in the rest of the cream until smooth and slightly thickened.
- Divide the peanut butter cream between 8 small glasses, level, and then pour the slightly cooled chocolate mixture on top. Cover and chill until set (around 1 hour).
- To serve, top each glass with some sliced banana, a spoonful of salted caramel sauce and the roughly chopped peanuts. Grate over the reserved chocolate just before serving.
