(7 units)
Strawberry jam (1 medium-sized jar):
Chop the fruit, mix with the sugar and lemon, and allow to macerate for ½ hour.
Then put in a pot over low heat and simmer for about 45 minutes or until the mixture has been reduced and caramelized. Once the jam is ready, you may set it aside or wait until it cools and then blend to eliminate all clumps.
Make peanut butter, grinding the roasted peanut in a high-power food processor. Do so at 1 or 2-minute intervals so the machine does not overheat. Once made into a paste, it is ready to be served and can be preserved in glass jars.
Using silicone cupcake molds, pour one layer of chocolate melted in a bain-marie, then put in the freezer for a few minutes so it hardens. Then take out and pour peanut butter and jam over the chocolate, making sure it doesn’t reach the edges. Cover with more dark chocolate and put in the freezer until it hardens.
