Frozen peanut butter and chocolate terrine Just when you thought there couldn’t be more peanut butter chocolate recipes, this happens. A wonderfully rich dessert that is perfect for summer or otherwise. This is a dessert that you could whip up in 20 minutes tops, just beating whipped cream and folding in melted chocolate and peanut butter to one half, and leaving the other as pure vanilla – a frozen peanut butter chocolate ice cream extra delicious when served with coffee. You will keep coming back to cut little slices one after the other. Oh, and please invite me when you make this! Ingredients: 12 oz. - Chocolate, chopped evenly OR semi-sweet chocolate chips 1 cup - Creamy peanut butter 2 1/2 cups - Heavy whipping cream - divided 1 tsp. - Vanilla extract 1/4 cup - Sugar 1 1/4 cups - Roasted, salted peanuts Directions: 1. Line a 9x5-inch loaf pan with a long piece of waxed paper hanging over each end of the length of the pan. 2. In a medium bowl, whip 1 ¼ cups of the heavy cream with a hand mixer until stiff peaks form. Set aside. 3. Melt chocolate – you can do this in the microwave at 30 second intervals, or over a double boiler. Stir peanut butter into the hot melted chocolate until the peanut butter has melted. Let mixture cool slightly. 4. Gently fold together chocolate mixture and whipped cream. Pour into prepared pan. 5. Whip remaining heavy cream, gradually adding the ¼ cup sugar and vanilla. Beat until stiff peaks form. 6. Top chocolate whipped cream layer with sweetened whipped cream and spread evenly. 7. Cover whipped cream with peanuts; gently press them into the whipped cream with your fingertips. Cling wrap the pan, and freeze for minimum 3 hours or longer. 8. To remove the chocolate loaf from pan, use a towel soaked in hot water to warm the sides and bottom of the pan. Lift chocolate loaf out by gently tugging on the wax paper. Slice about 1 1/2 inch thick with a large knife and serve some lucky people!
Posted on: Sun, 28 Sep 2014 05:18:21 +0000
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