In the summer heat, I don’t really want to turn on the oven to cook dessert. In this case, frozen candies come to the rescue sticks that need to be blinded in the form of balls and roll in crushed nuts. The frozen mass consists of whipped cream, peanut butter and chocolate. Such cake pops will appeal to both children and adults (especially those who like chocolate and peanuts). друзьями: 
Time: 2 час. one 5 minutes. Difficulty: easy. Quantity: 20 cake pops. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr dark chocolate finely chopped
- 1.5 tbsp. whipping cream
- 1.5 tsp vanilla extract
- A pinch of salt
- 1/4 Art. powdered sugar
- 2 tbsp. l homogeneous peanut butter
- 2 tbsp. l coconut oil or roasted peanut butter
- 1/4 Art. salted roasted peanuts, finely chopped
Recipes with similar ingredients: Dark Chocolate, Peanut Butter, coconut oil, icing sugar, vanilla extract, cream, Peanuts
Recipe preparation:
- Place 120 gr. chocolate in a medium bowl. In a small bring 1/2 st. cream to a slow boil. Pour them into chocolate and leave for 5 minutes to melt chocolate. Add vanilla extract, salt and beat until homogeneity. Set aside to cool to room temperature temperature.
- Combine in a large bowl 1 tbsp. the remaining cream of fat icing sugar and peanut butter. Beat with a mixer on medium-high speed until it starts to form steady peaks (2-3 minutes). Stir in a mixture of peanut butter with whipped cream in chilled chocolate mass in three strokes until combining in such a way as to maintain an airy consistency. Freeze until the mixture is dense enough to so that you can pick it up with a spoon (about 30 minutes).
- Lightly cover a spoon with a diameter of 4 cm. (For ice cream or dining room) culinary spray. Use it to form balls from frozen mousse and lay them on a covered parchment a baking sheet (about 1 tbsp. l. with a slide for 1 ball). Neatly press the lollipop in the middle of each serving. Freeze before hardening (at least 1 hour).
- Meanwhile, combine the remaining 230 gr. chocolate with coconut oil in a small bowl suitable for use in microwave oven. Heat in periods of 30 seconds, in intervals stirring until the chocolate melts and becomes homogeneous. Set aside to cool.
- Place peanuts in a small bowl. Separate the mousse balls from pan with a small pastry shovel. Dip them in one into melted chocolate, letting the excess drain back into a bowl. Return to a baking sheet and sprinkle with roasted peanuts while the chocolate is still not frozen. Place in the freezer until serving.
