Chocolatepeanutbutterbombes Food

CHOCOLATE PEANUT BUTTER BOMBES

Ingredients:

• 1 package (8 ounces) fat-free cream cheese
• 3 tablespoons chocolate syrup
• 1/2 cup confectioners' sugar
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
• 8 miniature peanut butter cups
• 1/2 cup fat-free hot fudge ice cream topping, warmed
• 2 tablespoons chopped salted peanuts

Steps:

• Line eight 6-oz. ramekins or custard cups with plastic wrap; set aside. In a large bowl, beat cream cheese and chocolate syrup until smooth. Beat in confectioners' sugar; fold in whipped topping. , Spoon into prepared cups; insert a peanut butter cup into the center of each. Cover and freeze for 4-5 hours or until firm. , Invert bombes into dessert dishes; remove cups and plastic wrap. Drizzle with hot fudge topping and sprinkle with peanuts.

FROZEN CHOCOLATE-PEANUT BUTTER POPS

Ingredients:

• 12 ounces semisweet chocolate, finely chopped
• 1 1/2 cups heavy cream
• 1 1/2 teaspoons pure vanilla extract
• Pinch of kosher salt
• 1/4 cup confectioners' sugar
• 2 tablespoons creamy peanut butter
• Cooking spray
• 2 tablespoons coconut oil or roasted peanut oil
• 1/4 cup salted roasted peanuts, finely chopped

Steps:

• Put 4 ounces chocolate in a medium bowl. Bring 1/2 cup heavy cream to a simmer in a small saucepan; pour over the chocolate and let sit 5 minutes. Add the vanilla and salt and whisk until smooth; set aside to cool to room temperature.
• Combine the remaining 1 cup heavy cream, the confectioners' sugar and peanut butter in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Fold the peanut butter whipped cream into the cooled chocolate mixture in three batches until just incorporated but still airy. Freeze until the mixture is firm enough to scoop, about 30 minutes.
• Lightly coat a 1 1/2-inch ice cream scoop or tablespoon with cooking spray. Scoop balls of the frozen mousse onto a parchment-lined baking sheet (about 1 heaping tablespoon per ball). Gently press a lollipop stick halfway into each ball. Freeze until firm, at least 1 hour.
• Meanwhile, combine the remaining 8 ounces chocolate and the coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted and smooth; set aside to cool.
• Put the peanuts in a small bowl. Loosen the mousse balls from the baking sheet with a small offset spatula. One at a time, dip the balls into the melted chocolate, letting the excess drip back into the bowl. Return to the baking sheet and sprinkle with the peanuts while the chocolate is still wet. Return to the freezer until ready to serve.

PEANUT BUTTER BALLS II

Ingredients:

• 1 ½ cups peanut butter
• 1 cup butter
• 4 cups confectioners' sugar
• 1 ⅓ cups graham cracker crumbs
• 2 cups semisweet chocolate chips
• 1 tablespoon shortening

Steps:

• Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
• Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)