Peanut Butter And Jelly Chocolates
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cup
Strawberry Puree1 cup
Unsweetened Applesauce1 cup
Corn Syrup2 cups
Granulated Sugar2 tbsps
Lemon Juice450 g
Milk Chocolate (melted)1 cup
Creamy Peanut ButterDirections:
1
Fill one-quarter of the chocolate-lined molds with the jam mixture
2
Special equipment: candy molds (any shape will do), candy thermometer Begin by filling candy molds with the tempered chocolate
3
Pour the chocolate over the molds, filling the cavities
4
Allow the mold to sit for 2 minutes
5
Turn the mold upside down over the bowl of chocolate so the excess chocolate can drip out
6
Smooth off the top of the chocolate mold with a flat spatula and set aside to set up
7
For the strawberry jam: Place the strawberry puree, applesauce and 1/4 cup of the corn syrup in a heavy-bottomed 2-quart pot
8
Turn the heat to medium-low and warm up the puree
9
Meanwhile, mix 1/4 cup of the granulated sugar with the apple pectin
10
When the puree is warm, whisk in the sugar and pectin mixture
11
Whisk to combine
12
Turn up the heat to medium and bring the mixture to a boil
13
Add the remaining sugar and corn syrup
14
Cook, stirring continuously, until a candy thermometer inserted into the mixture reads 223 degrees F, 6 to 8 minutes
15
Remove from the heat and stir in the lemon juice
16
Place in a shallow bowl and allow the jam to cool completely
17
For the peanut butter cream: In a medium bowl, combine the melted milk chocolate and peanut butter
18
Stir until completely combined
19
When the jam is cool, vigorously whip by hand with a whisk
20
Put the jam into a disposable piping bag and snip off a small bit of the end
21
Place the peanut butter cream in another disposable piping bag and snip off the end
22
Fill the rest of the molds with the peanut butter cream
23
Place into the refrigerator to set
24
Reheat the tempered dark chocolate
25
Once the peanut butter cream is set, remove from the refrigerator and cover the molds with chocolate, scraping away any excess
26
Return the molds to the refrigerator and let the chocolate set
27
Once it is set, pop the chocolates out of the molds and enjoy
28
Store in the refrigerator in a tightly covered container