Reese’s Peanut Butter Cup Easter Eggs was definitely the muse for this creation but they’ve got nothin’ on this recipe. Chunky peanut butter, luxurious coco powder and a crisp dark chocolate shell make for an unstoppable combo.
So back story on all this – ya gurl is a HUGE procrastinator with I’d say..pretty much… everything (excluding my actual job, I’m pretty on point at that believe it or not). So naturally it’s 1am at work the night before I have off and I have this panic attack of WHAT THE FUCK AM I MAKING FOR EASTER and made a “all hands on deck” brain storming session with my staff to help me out.
God Bless Amazon Prime and their ‘1-click’ buying system because as soon as this idea surfaced it was a race against the clock to get those silicon molds (and cone stand for another recipe i’ll be posting later (; ).
If I were to do anything different with these, it would be to add more ice cream. I got too scared I wouldn’t be able to close the bon bon but I can be a little bitch sometimes and play it too safe so FILL THOSE PUPPIES UP when you do yours; promise it’ll be okay.
I also enjoy decorating things just as much as I enjoy actually making them so although I loved my psychedelic splatters of different easter colors on each chocolate egg, I’d probably go for a more uniform look next time. But hey- do whatever the hell ya want to make it look cool.
Lastly, i’d probably make them a smidge BIGGER. One of the issues of buying things online is not having a huge grasp on the actual size of the thing. The molds for this came in a surprising 3-pack but also probably half the size I was anticipating.
This also made me mentally okay with eating 4 and saying ‘it’s basically like I’m just eating 1′.
This ice cream is a bit different than the others we’ve gone over before because it doesn’t have eggies in it! That’s okay because the richness of the peanut butter makes up for it but keep an eye out because it gets thick in your ice cream machine just a touch faster than usual!
Stay tuned for one more fun Easter Recipe and as always stay screamin’ xox
Ice cream recipe adapted from The Perfect Scoop
2 cups heavy cream (pint)
1/4 cup unsweetened cocoa powder
1/2 cup sugar
3/4 cup chunky peanut butter
TO DECORATE –
1 cup dark chocolate
3 tbsp coconut oil
1/2 cup white chocolate
1 1/2 tbsp coconut oil
Lets make it:
- Whisk the cream, coco powder and sugar in a pot over medium heat until the mixture comes to a rolling boil.
- Remove from heat and stir in the chunky peanut butter.
- Chill until completely cold and freeze to your ice cream machine’s instructions.
- TO DECORATE – Melt both your chocolates (in separate bowls , with their partnered coconut oil) until melted.
- Let the chocolates get to room temp. stirring occasionally.
- Color white chocolate as desired and splatter or drizzle chocolate through out mold.
- Pop in the freezer for 1 minute for chocolate to harden briefly.
- Coat the full mold with the dark chocolate making sure to cover all the sides as well.
- Pop in the freezer for 1 minute for the chocolate to harden briefly.
- Take small scoops of your peanut butter ice cream and drop into your chocolate egg molds.
- Pop back into the freezer for roughly 5 minutes.
- Take the molds out of the freezer and gently push the ice cream down into the mold if any seems to be hanging out above the edges.
- Cover/fill all molds with remaining dark chocolate and freeze for at least 10 minutes.
- Remove your molds from the freezer, pop out the bon bons onto some parchment paper and VIOLA!*