Method

• 1.
  Line a mini muffin tray with 10–12 mini baking cases, or sit the cases on a baking tray.
• 2.
  Melt two-thirds of the chocolate, either in a small bowl placed over a small saucepan of boiling water on the stovetop (the water must not touch the bowl) or in short bursts in the microwave.
• 3.
  Working one at a time, spoon 1 tablespoon of the melted chocolate into each paper case, tilting the case from side to side to spread the chocolate up the side to the desired height, ensuring there is an even chocolate base at the bottom of each cup. Set aside for 20 minutes to cool to room temperature or refrigerate for 5 minutes.
• 4.
  Meanwhile, in a separate bowl, mix the peanut butter with the vanilla and syrup, if using, to taste.
• 5.
  Using a teaspoon, fill each chocolate base with the peanut butter mixture, leaving a small chocolate gap at the top. If you would like to add an extra flavour, leave more of a gap with the peanut butter and then top with your next gooey layer.
• 6.
  Melt the remaining chocolate and, working one at a time, add a teaspoon or two over each cup. Rotate each cup from side to side to spread the chocolate evenly, ensuring it reaches the side. Top with a garnish, if using, then refrigerate for 20 minutes and serve. Leftover cups will keep in the refrigerator for up to 1 week or in the freezer for 1 year.