Keep the pan of simmering water nearby to re-warm the chocolate as you are working. You will need about 30 1 1/2-inch and 12 2 1/2-inch paper candy cups; they are available at most baking supply stores.
Recipe information
Yield
makes about 30 small plus 12 large
Ingredients
Preparation
Step 1
In a heatproof bowl set over a pan of simmering water, melt the chocolate, stirring occasionally, until it is smooth. Remove from heat; stir to cool slightly.
Step 2
Working with 1 paper cup at a time, fill halfway with melted chocolate; invert the cup over bowl of chocolate, and swivel to evenly coat the sides. Gently but quickly reinvert the cup; immediately place on a baking sheet in the refrigerator or freezer. If necessary, use a small pastry brush to fill in any holes so no paper cup is visible. Let the chocolate harden before filling, at least 30 minutes and up to 2 days; cover with plastic wrap once it is set.
Step 3
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until it is smooth. Add the peanut butter and sugar; beat until combined. In a separate bowl, whip the cream to form stiff peaks; fold into the peanut butter mixture. Place in the refrigerator until it is slightly firm, about 5 minutes. Transfer to a pastry bag fitted with an Ateco #863 open-star tip, and pipe the mixture into the cups.
Step 4
Place the cups in a single layer in an airtight container or baking pan, and cover the container or wrap pan with plastic, being careful not to touch the tops of the cups. Chill in the refrigerator up to 4 hours. To serve, sprinkle a few chopped peanuts over the top of each cup.
