Chocolate Cups With Ice Cream And Peanuts Recipes

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).

Steps:

• Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
• Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl.
• Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours.
• Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

Steps:

• In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
• Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.

Steps:

• Melt chocolate over low heat.
• Gradually stir in cocoa powder and milk while continuing to heat.
• Beat sugar into eggs in a separate bowl.
• Stir hot chocolate/milk mixture into eggs.
• Add cream and vanilla extract.
• Cool.
• Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
• Once mixed, stir into rest of ice cream mixture.
• Freeze in ice cream maker according to manufacturer's instructions.
• I used all-natural peanut butter (100% ground peanuts).

Steps:

• Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
• Fill a 12-cup muffin tin with water.
• Place a popsicle stick into each muffin cup.
• Freeze until solid.
• In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
• Fold in ¼ cup (60 ML) of whipped cream with spatula. Set aside.
• Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
• Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
• Fold in the remaining cup of whipped cream with a spatula. Set aside.
• Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
• In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
• Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
• Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
• Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
• Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
• Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
• Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
• Enjoy!

Steps:

• Heat the milk, cream and 1/2 cup of the sugar until steam appears and the milk is warm (about 175 degrees), about 5 minutes.
• Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow.
• Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined.
• Whisk the milk-yolk mixture into the warm milk in the saucepan.
• Set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.).
• Stir in peanut butter until well blended.
• Remove from heat pour into a medium size bowl.
• Fill a large bowl with ice water and place the medium size bowl over the ice bath; cool the custard to room temperature, stirring occasionally to help it cool.
• Cover and refrigerate until custard registers 40 degrees or lower, at least 3 hours or up to 24 hours.
• Add the vanilla extract and stir well.
• Freeze the custard following the manufacturer's instructions.
• Once custard begins to freeze add chopped peanut butter cups.
• Churn until the mixture resembles soft-serve ice cream.
• Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. (The ice cream will keep for up to 2 days.).