Chocolate Cups With Ice Cream And Peanuts Recipes
CHOCOLATE CUPS WITH ICE CREAM AND PEANUTS
Categories Chocolate Dessert Freeze/Chill Peanut Gourmet Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 12 frozen petits fours
Number Of Ingredients 6
Steps:
- Line muffin cups and lightly spray liners with cooking spray.
- Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Spoon a scant teaspoon chocolate into each cup and use paintbrush to coat bottoms and sides evenly. Freeze cups until chocolate is firm, about 5 minutes, then repaint any thin spots, especially around top edges, with some of remaining chocolate and refreeze until firm, about 5 minutes.
- Spoon remaining melted chocolate into a small sealable plastic bag, pressing out excess air. Twist bag firmly just above chocolate and set aside.
- Working in 3 batches, scoop about 1 1/2 tablespoons ice cream into each cup and gently press into cups with a small offset spatula or back of a spoon to fill cups evenly. (You will have some ice cream left over.) Refreeze cups to firm ice cream, at least 5 minutes. Sprinkle cups with peanuts, then snip off a minuscule portion of 1 bottom corner of plastic bag with scissors to form a very small opening and decoratively pipe remaining chocolate over peanuts. Freeze desserts until chocolate and ice cream harden, at least 30 minutes. Remove petits fours from freezer 1 at a time and carefully peel off liners, then refreeze on a tray until hardened, about 30 minutes more.
- *Available at New York Cake & Baking Distributor (800-942-2539).
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- Add the chocolate and coconut oil to a microwave safe bowl. Heat at 50% power for 1 minute. Stir well, then continue to heat at 50% power for 30 second intervals until melted, stirring well after each heating.
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- Place in the freezer for 15 minutes or until the chocolate is hardened. Let the ice cream sit out at room temperature while the chocolate is in the freezer.
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- 1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
- 2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- 3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
- 4. While the custard cools, make the peanut butter swirl. Combine the peanut butter, whipping cream, corn syrup, and the brown sugar in a small saucepan saucepan. Heat over low heat, stirring, until smooth and sugar is dissolved. Transfer to an airtight container.
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