Best 5 Chocolate Peanut Butter Terrine With Sugared Peanuts Recipes

FROZEN PEANUT BUTTER AND CHOCOLATE TERRINE

Steps:

• Line a 9x5-in. loaf pan with plastic wrap, letting edges extend up all sides. Sprinkle with a third of the crushed cookies., In a large bowl, mix mascarpone cheese, sugar and vanilla; fold in whipped topping. Divide mixture evenly among 3 bowls., To 1 portion of cheese mixture, fold in sliced banana; add to loaf pan, spreading evenly. Repeat cookie layer. To second portion, stir in melted chocolate and cocoa; add to loaf pan. Sprinkle with remaining cookies. To third portion, stir in peanut butter. Spread over top., Freeze, covered, until firm, at least 5 hours. To serve, invert terrine onto a platter; remove plastic wrap. Cut into slices.

CHOCOLATE PEANUT BUTTER PEANUTS

Steps:

• In a microwave-safe container, heat the chocolate chips on high for 30 seconds. Stir and heat again for another 30 seconds. Stir in the cayenne pepper. Pour the chocolate into the peanut-shaped mold to coat lightly. Quickly tip the mold over and pour out the excess chocolate. Set aside to harden.
• In a food processor, process the peanuts with the honey and peanut oil. Blend well for 1 minute. Fill the chocolate peanut mold with the blended peanut mixture just shy of the top of the mold. Reheat the left over chocolate in the microwave until melted and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Refrigerate for 5 minutes, and then remove the candies from the mold. Store at room temperature.

CHOCOLATE PEANUT BUTTER TERRINE

Steps:

• Make the chocolate peanut butter mousse--------------------.
• Lightly grease the bottom and sides of a 9 1/4-by-5 1/4-by-2 3/4-inch metal loaf pan.
• Line the pan with plastic wrap so that the plastic extends about 2 inches beyond the rim of the pan.
• Place the pan in the freezer.
• Fill a medium saucepan one-third of the way with water and bring to a simmer.
• Place the chocolate, butter and peanut butter in a medium metal bowl over the simmering water and melt.
• When melted, set the chocolate mixture aside, keeping it warm.
• In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment, beat the egg yolks at medium speed until wellblended.
• While continuing to beat, add 2 tablespoons of the sugar in a steady stream.
• Remove the bowl from the mixer stand and place over a pot of hot water.
• (The bottom of the bowl must touch the water.) Cook over medium-high heat, whisking constantly until the mixture is thick and tripled in volume, and registers 140 degrees F for 3 to 5 minutes on an instant read thermometer.
• Remove the bowl from the heat and whisk the mixture until it is room temperature.
• Using a large rubber spatula, gently fold in the reserved chocolate mixture.
• In a chilled stainless steel medium bowl, using a hand-held electric mixer set at medium-high speed, whip the cream and 2 tablespoons of the sugar until soft peaks begin to form.
• Using the rubber spatula, gently fold the whipped cream into the chocolate mixture.
• Carefully scrape the mousse/terrine mixture into the prepared terrine pan.
• Smooth the top with the rubber spatula.
• Tap the pan on the counter to eliminate any air bubbles.
• Cover the top of the terrine with the plastic wrap overhang.
• Refrigerate for at least four hours until set.
• Unmold the terrine------------------------.
• Unfold the plastic wrap from the top of the chilled terrine, and use it to lift the terrine out of the loaf pan.
• Invert the terrine onto a rack set on top of a cookie sheet.
• Remove the plastic wrap from the terrine.
• Glaze the terrine------------------.
• Melt the chocolate and butter.
• Whisk in the corn syrup.
• Remove the melted chocolate from the double boiler and let cool for about 5 told minutes so it can thicken slightly.
• Pour the glaze over the terrine, spreading it evenly over the entire terrine using an offset metal cake spatula.
• Refrigerate until set, about 15 minutes.
• To serve--------------------.
• Slice the terrine with a hot, dry knife into 9 even slices, and then again in half making a total of 18 pieces.
• Place 3 pieces of terrine on each dessert plate.
• Sprinkle with toasted peanuts over the top and sides of the terrine.
• Garnish with sweetened whipped cream and chocolate curls.

CHOCOLATE PEANUT TREATS

Steps:

• In a bowl, combine cracker crumbs and butter. Stir in sugar and peanut butter. Press into a greased 8-in. square pan. , In a microwave or double boiler, melt the chocolate chips and stir until smooth. Spread over peanut butter layer. Chill 30 minutes; cut into squares. Chill until firm, about 30 minutes longer. Store in the refrigerator.

SUGARED PEANUTS

Steps:

• In a large heavy saucepan, combine the peanuts, sugar and water. Bring to a boil; cook until syrup has evaporated, about 10 minutes. , Spread peanuts in a single layer in a greased 15x10x1-in. baking pan; sprinkle with salt. , Bake at 300° for 30-35 minutes or until dry and lightly browned. Cool completely. Store in an airtight container.