Reeses Mothership
About this build
A glass pie dish forms the mould for a large chocolate cup filled with peanut butter and sealed with a chocolate lid.
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What the original account establishes
These notes distinguish the recorded result from quantities or settings the contributor did not specify. Follow each source link to the original passage.
- The filling was 2 whole jars of peanut butter; the chocolate quantity is only described as enough to feed a small country. The chocolate melted well in 20-second bursts totalling 80 seconds, but adding cream then seized it into a stiff mass that further microwaving and a little water in a saucepan could not restore. The mass was pressed into a buttered glass flan dish with a wooden spoon and stretched up the sides, then frozen; a second bar was melted for the lid. Removing the finished cup from the dish took 24 hours of freezing, slapping, hot water, microwaving and refreezing. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7
Notes from the contributor
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11. Slight hitch with removal from mould, 24 hours later and several freezes, heavy slapping, boiling water, micro-waving and re-freezes, the mothership is born!
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The original account
In true ‘oholic’ fashion, I cleaned out the local store of all its chocolate once the easter shut-down was over, and rushed home to attempt the mother of all reeses peanut butter cups.
1. With two jars of peanut butter, a coolio glass flan dish and enough chocolate to feed a small country, I began.
2. I micro’d the chocolate in twenty second bursts – learning much from my fellow pimpers catastrophies – with only 80 seconds perfectly melting the bowl of choccie blocks to a runny, yummy consistency.
3. Sadly this is where my good fortune took a downturn, DO NOT, I REPEAT DO NOT ADD CREAM TO THIS MIX!! as I did!
4. Suddenly my lovely runny choccy pool, turned to some kind of horror blob that would not lay down. I tried a couple more blasts in the microwave, I considered changing tack and making a giant chocolate button (cos how hard can that be!), but no, nothing would return it to the smooth pre-cream consistency !
5. So, I spooned the what-can-only-be-described-as ‘glop’ into a saucepan, added a little water and gently stirred. Not good! It was fast becoming the giant peanut butter cup fiasco.
6. Staring blankly at a ‘mound’ when in fact there should be a runny liquid, I decided I was not going to be intimidated by the monster in the kitchen! Armed with a giant wooden spoon I squashed the glop into a buttered flan dish and quickly placed in the fridge.
After a minute or two, I removed it and began work on the edges, stretching the base chocolate up the sides, before placing it in the FREEZER. This baby needed some structure, and sub zero temperatures were the only way I was going to achieve rigidity!
7. After about half an hour, I removed from freezer and emptied TWO full jars of peanut butter into the body of the beast.
8. And smoothed it out.
9. Melting another mega bar of chocolate – with all the confidence of a pro choco-micro-melter! I poured this over the top of the peanut butter, to form the lid.
10. With it back in the freezer, and feeling like a giddy kipper, I awaited – drum roll please – the mother of all reeses peanut butter cups to emerge!!
11. Slight hitch with removal from mould, 24 hours later and several freezes, heavy slapping, boiling water, micro-waving and re-freezes, the mothership is born!
mmmmmmmmm .. tongue-tastic!
