Frozen Chocolate Peanut Butter Terrine 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.

FROZEN CHOCOLATE-PEANUT BUTTER POPS

Steps:

• Put 4 ounces chocolate in a medium bowl. Bring 1/2 cup heavy cream to a simmer in a small saucepan; pour over the chocolate and let sit 5 minutes. Add the vanilla and salt and whisk until smooth; set aside to cool to room temperature.
• Combine the remaining 1 cup heavy cream, the confectioners' sugar and peanut butter in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Fold the peanut butter whipped cream into the cooled chocolate mixture in three batches until just incorporated but still airy. Freeze until the mixture is firm enough to scoop, about 30 minutes.
• Lightly coat a 1 1/2-inch ice cream scoop or tablespoon with cooking spray. Scoop balls of the frozen mousse onto a parchment-lined baking sheet (about 1 heaping tablespoon per ball). Gently press a lollipop stick halfway into each ball. Freeze until firm, at least 1 hour.
• Meanwhile, combine the remaining 8 ounces chocolate and the coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted and smooth; set aside to cool.
• Put the peanuts in a small bowl. Loosen the mousse balls from the baking sheet with a small offset spatula. One at a time, dip the balls into the melted chocolate, letting the excess drip back into the bowl. Return to the baking sheet and sprinkle with the peanuts while the chocolate is still wet. Return to the freezer until ready to serve.

PEANUT BUTTER-CHOCOLATE FREEZE

Steps:

• Mix wafer crumbs, nuts, butter and 1/4 cup peanut butter. Reserve 1/4 cup; press remaining onto bottom of 13x9-inch pan.
• Beat cream cheese and remaining peanut butter in large bowl with mixer until well blended. Gradually beat in condensed milk. Stir in COOL WHIP; pour over crust.
• Drizzle with chocolate syrup; swirl gently with knife. Sprinkle with reserved crumb mixture. Freeze 2 hours or until firm. Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly.

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 BUTTER TERRINE WITH SUGARED PEANUTS

Steps:

• To make the terrine:
• Spray an 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, allowing a 1 1/2-inch overhang on all sides.
• In a stainless-steel bowl, combine the chocolate, butter, and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth.
• Combine the egg yolks and sugar in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until thick, about 1 minute. Remove the bowl from the mixer stand. Using a wooden spoon, stir in the chocolate mixture in 3 equal additions. The mixture will be quite thick.
• In a separate bowl, whisk the cream until it starts to thicken. Using a spatula, fold the cream into the chocolate mixture in 4 equal additions. Spread the batter in the prepared pan. Cover with the plastic wrap overhanging the sides and refrigerate until firm, at least 4 hours.
• To unmold the terrine, fold back the plastic wrap and invert the pan onto a wire rack. Pull on a corner of the plastic wrap to release the terrine from the pan. Lift off the pan and carefully remove the plastic wrap. Line a baking sheet with parchment paper and place the rack in it. Return the terrine to the refrigerator while you make the glaze.
• To make the chocolate glaze:
• In a stainless-steel bowl, combine the chocolate, butter, and corn syrup. Place the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water, and heat, stirring occasionally, until the chocolate and butter melt. Remove from over the heat and whisk until smooth. The glaze should be pourable but not so thin that it will run off the terrine. If the glaze is too thin, let it sit at room temperature for about 30 minutes.
• Slowly pour the glaze evenly over the top of the terrine, allowing it to stream evenly down the sides. With an offset spatula, spread the glaze to cover the terrine smoothly and completely. Refrigerate until the glaze is set, about 30 minutes.
• While the glaze is setting, make the sugared peanuts:
• Preheat the oven to 350°F. In a bowl, whisk the egg white until frothy. Whisk in the sugar. Add the peanuts and mix until they are evenly coated with the egg white mixture.
• Spread the peanuts in a single layer on a rimmed baking sheet and place in the oven. Toast the nuts, stirring them every 5 minutes, until dry and golden brown, 15 to 20 minutes.
• To serve:
• Transfer the terrine to a serving platter and arrange the sugared peanuts on top. Cut the terrine with a hot, dry knife.

FROZEN CHOCOLATE-PEANUT BUTTER DECADENCE

Steps:

• For peanut butter mousse:
• Whisk sugar, 1/2 cup cream, and yolks in medium saucepan to blend. Place over medium heat and stir until sugar dissolves and sauce thickens and reaches temperature of 180°F, scraping down sides of pan occasionally, about 6 minutes (do not boil). Transfer to medium bowl. Refrigerate brown sugar mixture until cold and very thick, stirring occasionally, at least 3 hours and up to 1 day.
• Line 7 1/2x3 1/2x2 1/4-inch loaf pan with plastic wrap, leaving overhang. Using electric mixer, beat butter in large bowl until fluffy. Add peanut butter; beat until smooth. Beat in brown sugar mixture in 3 additions. Beat remaining 1/2 cup cream in medium bowl until peaks form. Fold whipped cream into peanut butter mixture in 2 additions. Transfer mousse to prepared pan. Refrigerate while preparing glaze.
• For glaze and sauce:
• Bring cream, butter, and corn syrup to simmer in heavy medium saucepan, stirring often. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer 1/3 cup glaze to small bowl and cool to room temperature; spread over mousse in pan. Cover loaf pan and freeze mousse overnight. Cover and chill remaining glaze.
• Place rack on rimmed baking sheet. Turn mousse out onto rack, chocolate side down. Peel off plastic wrap. Transfer 1 1/3 cups glaze to small saucepan. Stir over low heat just until warm and pourable but not hot. Gradually pour glaze over mousse, spreading to cover evenly and using any glaze that drips onto baking sheet if needed. Press chopped peanuts onto top of mousse. Transfer to platter and freeze until glaze is frozen, about 30 minutes.
• (Can be made 2 days ahead. Cover loosely when frozen solid and return to freezer.)
• Rewarm remaining glaze to use as sauce. Dip large knife into hot water to warm blade. Cut mousse crosswise into thin slices, rewarming and wiping blade dry before cutting each slice. Place mousse on plates. Spoon some sauce alongside and serve.

FROZEN PEANUT BUTTER BARS

Steps:

• Assembly Directions:.
• In a large saucepan, melt butter and peanut butter together. Mix well. Remove from heat. Add crumbs and powdered sugar, mixing well. Spread peanut butter mixture in a jelly roll pan (for thinner bars) or 9x13 pan (for thicker bars). Chill. When the peanut butter layer is firm, melt chocolate chips with milk over low heat. Spread over chilled peanut butter mixture. Chill again.
• Freezing Directions:.
• Cut into serving size pieces. Wrap individually and freeze in large rigid containers or freezer ziptop bags. Eat straight from the freezer or thaw slightly.
• Comments:.
• We have found that we can usually buy the graham cracker crumbs for the same price as the equivalent in graham crackers. Why do the work if you don't have to?

CHOCOLATE PEANUT BUTTER FROZEN BANANA RECIPE BY TASTY

Steps:

• Cut the bananas in half horizontally.
• Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
• In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
• In a bowl, mix the peanut butter and almond milk until smooth.
• Dip the bananas into the chocolate coating, then drizzle the peanut butter sauce on the banana.
• Place bananas in freezer until the coating has hardened.
• Enjoy!