Frozen Peanut-Choc Bites

📝 Ingredients

• 100 g 70% dark chocolate (60 g for the base, 40 g for the top)
• 200 g plain 0% skyr
• 60 g peanut butter (about 4 tbsp)
• 1 tbsp honey (20 g)
• ½ tsp vanilla extract
• 20 g unsalted roasted peanuts
• 1 pinch fleur de sel

🍴 Utensils

• 16 mini muffin paper cases
• Mini muffin tin
• 2 bowls
• Teaspoons
• Cutting board and knife

📖 Steps

1. Put 16 mini muffin paper cases into the holes of a mini muffin tin, or pack them tightly together on a small tray: held in place like this, they stay upright and don't collapse when you fill them.
2. Break 60 g chocolate into pieces in a bowl and melt it in the microwave in 30 s bursts, stirring between each one, until smooth. Don't overheat it: it would turn grainy and thick.
3. Spoon about 1 tsp melted chocolate into the bottom of each case and tap the tin on the work surface to spread it evenly. Put in the freezer for 10 min, until the chocolate hardens.
4. Meanwhile, mix the peanut butter and honey in a bowl until smooth, then stir in the skyr and vanilla in two goes, without whisking too hard. If the peanut butter is very firm, warm it for 10 s in the microwave.
5. Divide the cream over the set chocolate bases (about 1 heaped tbsp per case), leaving a 2 to 3 mm border free, and smooth with the back of a teaspoon. Return to the freezer for 15 min to firm up the cream.
6. Roughly chop the peanuts with a knife. Melt the remaining 40 g chocolate as before, then cover each bite with a thin layer, spreading it right to the edges to seal in the cream.
7. Immediately sprinkle with the chopped peanuts and a few flakes of fleur de sel, before the chocolate sets. Freeze for at least 2 h, until the bites are frozen solid all the way through.
8. Take the bites out 5 min before eating, 4 per person, so the cream softens slightly. Then store them in an airtight container in the freezer for up to 1 month.