Ingredients
• 250g dark couverture chocolate, broken into pieces
• 1/2 cup smooth peanut butter
• 2 Tbsp unsalted butter, softened
• Pinch of salt
• 1/2 cup pure cream
• Sliced almonds with skin on, red string licorice and small cachous, to decorate
Note: Allow 1 hour standing and 1 hour chilling
Tip Couverture chocolate can be found in specialty food shops or delis. Goodquality dark chocolate can be used in its place.
Method
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Combine chocolate, peanut butter, butter and salt in a medium heatproof bowl. Put cream in a small saucepan over medium heat and bring just to the boil. Remove from heat, pour over chocolate mixture and let mixture stand for 5 minutes. Stir until smooth. Stand at room temperature for 1 hour or until thickened.
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Line 2 oven trays with baking paper. Spoon chocolate mixture into a piping bag fitted with a large round nozzle. Pipe into mounds about the size of a 10-cent piece, lifting the tip of the bag at an angle to create a pointy nose. Immediately add almond slices for the ears, licorice for the tail and cachous for the eyes. Chill for 1 hour or until chocolate has set.
