Ingredients:
Digestive biscuit (crumbs) ½ cup
Granulated sugar ¼
cup
Cocoa powder 1
tablespoon
Unsalted butter 3
tablespoon
Cream cheese 6
tablespoon
Peanut butter 4
tablespoon
Castor sugar 2
tablespoon
Vanilla essence 6
teaspoon
Roasted peanut (chopped) ¼ cup
Heavy cream ½
cup
Chocó covered small toffee pieces ½ cup
Dark chocolate 3
tablespoon
Method:
To
make the crust, place digestive biscuit crumbs, granulated sugar, and cocoa powder in a bowl and mix well. Add
the cooled melted butter, mix, and set aside. Beat the cream cheese with the
help of a spatula until fluffy. Add the peanut butter, castor sugar, salt and vanilla essence and mix until the mixture
become light and fluffy. Add the peanuts and mix just enough to incorporate the
nuts. Scrape the mix into a bowl and set aside. Clean the mixing bowl and add
the heavy cream. Whip the cream until slightly firm peaks. Be careful not to
over whip. Fold one-third of the soft cream into the mixture. When the cream is
folded in, continue with the remaining cream. Fill a pastry bag with the peanut cream and pipe a small amount into each
mold. Tap the mold to ensure the mixture drops to the bottom of the mold.
Sprinkle the chocolate toffee over the mix. Pipe more mix, making sure to tap
again. Sprinkle some crust and repeat with the cream. Continue layering the chocolate
toffee and crust. Insert the pop sticks into the mixture three-quarters of the
way into the pop. Freeze overnight. Melt the dark chocolate and keep warm. To unmold the pops, dip the mold into hot water. Gently twist the
sticks as you lift the pops out of the mold. Dip the pops one at a time into
the warm chocolate allowing the excess chocolate to run back into the bowl.
Place the pops on a pan and return to the freezer. The pops can stay for up to
2 weeks wrapped in an airtight container.
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