Peanut Butterlicious
How to make Peanut Butterlicious Recipe - Garden Creamery Recipe From Erin Lang at San Francisco, CA
Makes 6 (3-Oz [84g]) Pops
PEANUT BUTTER PARFAIT:
1 ½ cups (355ml) whipping cream
¼ cup (59ml) water
¾ cup (150g) sugar
5 egg yolks
3 tbsp (48g) peanut butter
MILK CHOCOLATE DIP WITH PEANUTS:
2 cups (360g) milk chocolate callets (high-quality chocolate pellets)
1 cup (147g) refined coconut oil or shortening
1 cup (145g) crushed peanuts
Method:
To make the parfait, in a mixer, whip the cream on high speed for about 2 minutes to a medium thickness.
In a saucepan, bring the water and sugar to a boil and boil until it reaches 246°F (119°C) on a candy thermometer.
Add the egg yolks to the whipped cream and mix on medium speed. Remove the water and sugar mixture from the heat and add to the mixer as the eggs beat. Let cool.
In a microwave-safe bowl, heat the peanut butter slightly in the microwave for easier use. Add the peanut butter to the mixer. Fold the peanut butter into the whipped cream and mix well.
Pour the mixture into pop molds and transfer to the freezer. Wait until the parfaits become slightly frozen enough to insert pop sticks and then freeze.
To make the chocolate dip, heat the milk chocolate in the microwave or a double boiler until melted. Heat the coconut oil in the microwave until completely melted. Add to the chocolate and stir to combine. Pour the chocolate mixture into a bowl or a cup and spread the crushed peanuts on a plate. Dip the pops into the chocolate and then roll on the plate with the crushed peanuts, or sprinkle on the peanuts to your liking, and freeze again.
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