Chocolate Peanut Cake Pops
Votes: 8
Time: 2 hours 15 minutes
Complexity: easily
Quantity: 20 cake pops
Complexity: easily
Quantity: 20 cake pops
In the summer heat, it's hard to turn on the oven to make dessert. That's where frozen cake pops come in handy. Form them into balls and roll them in crushed nuts. The frozen mixture consists of whipped cream, peanut butter, and chocolate. These cake pops are a hit with both kids and adults (especially those who love chocolate and peanuts).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g dark chocolate, finely chopped
- 1.5 cups whipping cream
- 1.5 tsp vanilla extract
- A pinch of salt
- 1/4 cup powdered sugar
- 2 tbsp. homogeneous peanut butter
- 2 tablespoons coconut oil or roasted peanut oil
- 1/4 cup salted roasted peanuts, finely chopped
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Recipes with similar ingredients: dark chocolate, Peanut butter, coconut oil, powdered sugar, vanilla extract, cream, Peanut
Cooking the dish according to the recipe:
- Place 120g of chocolate in a medium bowl. In a small saucepan, bring 1/2 cup of heavy cream to a simmer. Pour it into the chocolate and let it sit for 5 minutes to melt. Add vanilla extract and salt and whisk until smooth. Set aside to cool to room temperature.
- In a large bowl, combine 1 cup of the remaining heavy cream, powdered sugar, and peanut butter. Beat with a mixer on medium-high speed until stiff peaks form, 2-3 minutes.
Fold the peanut butter and whipped cream mixture into the cooled chocolate mixture in three additions until combined, but still fluffy. Freeze until the mixture is firm enough to scoop out with a spoon, about 30 minutes. - Lightly coat a 4-cm (1.5-inch) ice cream scoop or tablespoon with cooking spray. Form balls of frozen mousse and drop them onto a parchment-lined baking sheet (about 1 heaping tablespoon per scoop). Gently press a lollipop stick into the center of each scoop. Freeze until firm, at least 1 hour.
- Meanwhile, combine the remaining 230g of chocolate with the coconut oil in a small microwave-safe bowl. Heat in 30-second increments, stirring between each one, until the chocolate is melted and smooth. Set aside to cool.
- Place the peanuts in a small bowl. Use a small offset spatula to loosen the mousse balls from the baking sheet. Dip them one by one into the melted chocolate, letting any excess drip back into the bowl. Return to the baking sheet and sprinkle with roasted peanutsWhile the chocolate is still soft, place in the freezer until ready to serve.
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