WATCH: How To Make Peanut Butter Choco Brazo Cups

Peanut butter and chocolate are a match made in dessert heaven.

 

Bite into a light, soft, sweet cloud of meringue then plunge into the delicious richness of chocolate and peanut butter. Inspired by Reese's cups, this brazo cups recipe gives the Brazo de Mercedes classic a new, flavorful take. Plus, you skip the hard parts of brazo cups recipe as you won't need to roll or pipe your meringue! 

 

Don't be shy to taste your mixture to gauge if it's the right amount of sweetness or saltiness for you. We recommend adding a touch of salt to the peanut butter to complement the sweetness of the rest of this decadent dessert. 

 

Peanut Butter Choco Brazo Cups

 

Takes 45 minutes plus cooling and chilling

Makes 12 cups 

 

For the Filling:

 

Chocolate Ganache

1/4 cup all-purpose cream

1/2 cup milk chocolate chips

 

Peanut Butter Mixture

1/2 cup sweetened, natural peanut butter

1/4 cup crushed graham crackers

1/8 teaspoon salt

 

For the Meringue:

5 large egg whites

1/2 teaspoon cream of tartar

1/3 cup sugar

1/2 teaspoon vanilla extract

2 tablespoons powdered sugar (for dusting)

  

1 Pour cream into a medium bowl. Add chocolate chips. Microwave on High in 30-second intervals until cream is hot and chocolate is beginning to melt. Whisk chocolate until smooth. Pour chocolate into a baking dish. Spread into an even layer. Freeze for 30 minutes.

 

2 Place peanut butter in a bowl. Sprinkle salt and mix well. Add then mix in crushed graham crackers. Using an offset spatula, spread peanut butter mixture over chocolate ganache. Portion the mixture into 12. Using two spoons, scrape portioned chocolate-peanut butter and form into balls. Freeze formed balls until needed.

 

3 Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with foil cupcake liners. Set aside.

 

4 Pour egg whites into the bowl of a stand mixer. Add cream of tartar. Whisk on Medium speed. Once it begins to froth, gradually add the sugar. Once you've incorporated all the sugar, turn off the mixture and scrape the bottom of your bowl with a spatula to make sure all egg whites are incorporated. Whisk on High for then add vanilla extract. Scrape bowl as necessary. Whisk until you achieve glossy, stiff peaks.

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5 Dollop the meringue evenly into the cup of the prepared cupcake tray. Using the back of a spoon, form holes at the center of each cup meringue. Bake until tops are lightly browned, 8 to 14 minutes.

 

6 Remove from the oven and place on a wire rack. Dust each brazo cup with powdered sugar. Let cool completely. When ready to serve, place a chilled chocolate-peanut butter ball into the center of each meringue cup before serving.

 

Now that you know how to make these delicious cups, you can come up with your own fillings and have fun with it. Using the same meringue recipe, make yema balls, custards or ube fillings and use that to fill each brazo cup. You're only limited by your imagination. Enjoy your childhood favorite cake with a twist! 

 

Can't get enough of Brazo de Mercedes? Here are other recipes to try!

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The ube halaya custard adds earthy flavors!

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This four-layered Filipino dessert recipe makes for the ultimate sweet treat!

Pastry chef Baba Ibazeta-Benedicto shares their brazo de Mercedes recipe, passed on for generations.

 

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