¼ cup grape jelly
¼ cup creamy peanut butter
8 oz. semi-sweet chocolate, melted and tempered
Milk Chocolate Shells
Melt chocolate over a double boiler. Pour chocolate into chocolate mold. Turn mold upside down and allow chocolate to run out until only the sides of the shell are coated in chocolate. Place in refrigerator for 15 minutes to chill and harden.
Whisk jam in a bowl until a smooth texture. Place in a piping bag. Pipe small amount of jam into each shell.
Place peanut butter in a piping bag. Pipe a small amount of peanut butter into each chocolate shell. Pour additional chocolate onto mold to cover filling and fill up chocolate molds. Tap chocolate tray to release any air bubbles from the fillings.
Chill in freezer or refrigerator overnight to set . Pop out of mold.