As you know by now, I have a few recipes from other chefs that are staples in my kitchen and this recipe is one of them. I've made a few changes to the original recipe over the years. Chocolate and peanut butter are a wonderful flavour combination, I tend to make my own peanut butter for the recipe as I can control what goes into it (peanuts and nothing else). I've included the method for this too should you wish to make your own. I won't hold it against you if you use shop bought. I usually make these ahead and store in the fridge until I wish to make them, you just need to adjust the cooking time if you do this. I also make these fondants using small dariol moulds rather than going through the faff of lining pastry rings, you can also use ramekins instead.

40g salted butter
80g smooth peanut butter
45g/dark chocolate, minimum 65% cocoa solids
80g caster sugar
2  eggs
35g plain flour
10g melted butter for lining your moulds/ramekins

Peanut Butter

80g roasted, unsalted peanuts

Place the peanuts into a food processor and whizz until the peanuts turn onto butter. 
This usually takes around 10 minutes

Preheat the oven to 180C/160C Fan/Gas Mark 4

Butter 4 dariol moulds or ramekins, well and set aside while you make the fondant mixture
Melt the butter, peanut butter and chocolate in a medium saucepan
Remove from the heat and whisk in the sugar, eggs and flour
Pour the fondant mixture into the moulds/ramekins until three quarters full.
Place in the fridge until you are ready to cook them
Bake for 8-10 minutes
Once ready you can tip them out onto a plate
I like to serve these with some crème fraiche