Fudge de Chocolate e Pasta de Amendoim

Prep Time 20

Total Time 2

Servings 16 pieces

Calories 250

Delight in this rich and creamy chocolate fudge infused with peanut butter, topped with decorative eyes for a fun twist.

200 g chocolate meio amargo
250 g chocolate ao leite (praliné; castanha de caju caramelizada ou ao leite tradicional)
270 g Condensed Milk
70 g Peanut Butter (unsweetened)
50 g Salted Roasted Peanuts
0.5-1 g Refined Salt (adjust to taste)
75 g White Chocolate (melted and tempered)
25 g Dark Chocolate (melted and tempered)

Line a 20x20cm (8x8 inch) pan with parchment paper, sides should rise at least 3cm.
Melt chocolates in microwave (30 sec intervals) or double boiler, stirring until smooth.
Mix in condensed milk and then peanut butter until well combined.
Add peanuts and salt, mix well. The mixture will thicken.
Pour into prepared pan and smooth surface. Refrigerate for at least 2 hours until firm.
Use white chocolate to make small discs for eyes, and dark chocolate for pupils, on parchment or acetate.
Remove fudge from pan, cut into 5x5cm squares. Decorate with chocolate eyes and white chocolate lines for mummies.
Keep refrigerated until serving.

Use high-quality melting chocolates for best results.

Calories: 250kcal

Cost: $12

Course: Dessert

Cuisine: Brazilian

Keyword: chocolate, peanut butter