Chocolate cake with raspberry whipped cream frosting
Reese’s Peanut Butter Cups are nice, but…
I found something better. Allow me to share it with you.
First you need access to a Lindt factory outlet store. There, you will occasionally find hazelnut shell imperfections. I don’t know why they don’t just melt them down and try again, but I’m glad they don’t. Getting a bargain on Lindt chocolate just because they think it’s imperfect is fine with me.
The label has nutrition “facts” on it. Pay no mind. These don’t concern you.
Open that sucker up and let the good
times chocolate roll.
Now grab one of those yummy globes and locate the deep dent,
not the shallow dent,
because the chocolate on the side with the deep dent is thinner. You’ll need the structural integrity on the bottom for the next step. Smear the deep dent side with the peanut butter of your choice.
Now chomp down on that thing, biting off as little of the chocolate as you can.
It usually ends up being about half the ball no matter what you do. Now fill it up with more peanut butter.
I think you know what to do next…
Being imperfections, some of them wind up being half-shells with thick chocolate at the bottom. You can skip the first step with these and get right to the fillening and gobbling.