Dark Peanut Butter Cups

Any Way you look at it these are fantastic. I may never go back to Reese Peanut butter Cups again!

Makes 36

• 2 cups sifted confectioners' sugar
• 1 1/2 cups smooth peanut butter
• 6 tablespoons unsalted butter at room temperature
• 1 pound bittersweet chocolate
• 36 1 3/8-inch paper candy cups
• 8 ounces white chocolate

Directions

 1.    Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined.

2.    Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use a small paintbrush to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a rimmed baking sheet. Transfer to freezer until set, about 10 minutes.

3. Remove cold chocolate cups from the freezer. Scoop 1 tablespoon peanut-butter filling into each cup and gently press down each mound with a wet finger until each cup is three-quarters full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15 to 25 minutes.
4. In a double boiler melt white chocolate and drizzle with a spoon over the cooled cups. Return to the freezer for 5 minutes for the drizzle to cool completely. Peanut-butter cups may be served right away, or kept tightly sealed in the freezer for 2 to 3 weeks.