Posts Tagged ‘Peanut Butter’

The Chocolate Doctor’s Chocolate Pudding-Peanut Butter Whipped Cream Parfaits

Thursday, January 14th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

I love the blend of flavors of chocolate and peanuts (peanut butter). My favorite confection in the Choclatique Collections is still the Peanut Butter & Jelly Cup. Still better yet, there is nothing in the world better than fresh-made chocolate pudding. It is easy to make and you don’t have to subject your taste buds to the boxed puddings that you can buy at the grocery store. While it takes a little longer to make the parfait components, it only takes a few minutes to assemble these right before you serve them. You can follow the recipe exactly or you can improvise and add or delete a few ingredients to suite your own tastes.

Prep Time: 15 minutes
Cook Time: 5 minutes
Assembly Time: 10 minutes

Ingredients:
For the chocolate pudding:

1/3 cup granulated sugar
1/4 cup Choclatique Natura Unsweetened Cocoa Powder, sifted
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups whole milk
4 tablespoons Choclatique Private Reserve Dark Chocolate, chopped
1 teaspoon pure vanilla extract

For the peanut butter whipped cream:
2 cups cold whipping cream
1/3 cup creamy peanut butter
1/4 cup brown sugar
1/8 teaspoon of salt

For layering:
6-8 chocolate wafers, chopped
1/2 cup honey roasted peanuts, chopped

Directions:
For the chocolate pudding:

  1. In a 2-quart. microwave-safe bowl, combine the first four ingredients.
  2. Add in 1/2 cup of the milk and stir until mixture is smooth with no lumps. Stir in the rest of the milk until smooth.
  3. Microwave uncovered on high for 3 minutes; stir.
  4. Continue microwaving in small increments (30-60 seconds at a time) until thickened, stirring after each time. Stir in chopped chocolate and vanilla extract.
  5. Chill until ready to layer.

For the peanut butter whipped cream:

  1. Place all ingredients into the bowl of a stand mixer. Whip together until stiff peaks form. Keep cold until ready to layer.

For constructing:

  1. Deposit a tablespoon of wafer crumbs in the bottom of each individual serving dish.
  2. Layer whipped cream then a layer of chocolate pudding. Add a layer of crushed wafers and chopped peanuts, leaving a few of each for garnish.
  3. Finish with whipped cream and garnish with wafers and peanuts.
  4. Chill until ready to serve.

ChefSecret: I like to take the whipped cream and pudding and deposit them using disposable pastry bags. I also like to add a quartered Choclatique Peanut Butter Cup on the very top as a special garnish when available.

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The ChocolateDoctor’s Chocolate-Peanut Butter Fudge

Friday, June 27th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I love a good piece of fudge any time. It is a good thing to snack on when you need an energy boost. We thought about making Choclatique fudge, but decided it is so easy to make at home that we would just share one of our secret recipes with you. We’ve made it easy. There are just 5 ingredients, most of which you already have in your home pantry.

This fudge is seriously good. Best of all, it works every time. It is great to give as a hostess/host gift. Consider this a base recipe and feel free to mix things up a bit. You can change the chocolate and add different mix-ins or toppings to create a variety of flavors and textures. Last week we even swirled in 1/4 cup of Concord grape jelly. So, be creative; we leave it up to you.

Ingredients:
1 cup unsalted butter
1 cup creamy peanut butter
1 teaspoon pure vanilla extract
16 oz. confectioner’s sugar (about 3 ½ cups)
1 1/2 cups Choclatique Heirloom Milk Chocolate Pastilles

Directions:

  1. Prepare an 8 x 8 baking dish lined with food film, parchment or wax paper and set aside.
  2. In a small saucepan, melt the butter and peanut butter. Remove from the heat and add the vanilla extract and confectioner’s sugar. Stir with a wooden spoon until just incorporated.
  3. Transfer the base mixture to a medium size bowl and whip it using an electric mixer for about 2 minutes.
  4. Transfer the base mixture into the prepared baking dish. Press it down with a spatula and smooth until level.
  5. Microwave the milk chocolate in a small bowl for 1 minute. Stir until melted, smooth and shiny (heat for an additional 30 seconds if needed). Pour melted chocolate over the fudge, and use a spatula to gently spread it.
  6. Let the fudge cool at room temperature for 4-5 hours before cutting into 1-inch pieces.

ChefSecrets: If you want a less sweet tasting fudge substitute Choclatique Private Reserve Dark Chocolate Pastilles for the milk chocolate pastilles for the topping. Cooling the fudge at room temperature for 4 to 5 hours will reduce the amount of crystallization that you can get with poorly prepared fudge. You can quickly set the fudge in the refrigerator for 30-60 minutes, but expect that it may crystallize and taste a bit gritty. You will see condensation if you try to serve it at room temperature after refrigerating. So, just try to allow enough time to cool it properly.

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