Frozen Chocolate-Peanut Butter Pops Recipe

Frozen Chocolate-Peanut Butter Pops

• Level: Easy
• Yield: about 20
• Nutritional Analysis Per Serving (Serving Size: 1 of 20 servings): Calories 186, Total Fat 15 g, Saturated Fat 9 g, Carbohydrates 14 g, Dietary Fiber 1 g, Sugar 12 g, Protein 2 g, Cholesterol 20 mg, Sodium 14 mg
• Total: 2 hr 15 min
• Active: 45 min

• 12 ounces semisweet chocolate, finely chopped
• 1 1/2 cups heavy cream
• 1 1/2 teaspoons pure vanilla extract
• Pinch of kosher salt
• 1/4 cup confectioners' sugar
• 2 tablespoons creamy peanut butter
• Cooking spray
• 2 tablespoons coconut oil or roasted peanut oil
• 1/4 cup salted roasted peanuts, finely chopped

Imagine the ultimate indulgent treat: creamy chocolate and peanut butter frozen pops that melt in your mouth! Whip these up for a crowd-pleasing dessert that's easy to make and impossible to resist.

1. Place 4 ounces chocolate in a medium bowl. Heat 1/2 cup heavy cream until it just begins to simmer in a small saucepan; pour over the chocolate and let stand for 5 minutes. Stir in the vanilla and salt, whisking until smooth; allow to cool to room temperature.
2. In a large bowl, mix together the remaining 1 cup heavy cream, confectioners' sugar, and peanut butter. Use a mixer on medium-high speed to beat until stiff peaks form, about 2 to 3 minutes. Gently fold the peanut butter whipped cream into the cooled chocolate mixture in three parts, mixing just until combined and still light. Freeze until the mixture is firm enough to scoop, approximately 30 minutes.
3. Lightly spray a 1 1/2-inch ice cream scoop or tablespoon with cooking spray. Scoop the frozen mousse onto a baking sheet lined with parchment paper (about 1 heaping tablespoon per ball). Carefully press a lollipop stick halfway into each ball. Freeze until solid, at least 1 hour.
4. While the pops are freezing, combine the remaining 8 ounces chocolate and the coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth; set aside to cool.
5. Place the chopped peanuts in a small bowl. Use a small offset spatula to loosen the mousse balls from the baking sheet. Dip each ball into the melted chocolate one at a time, letting the excess drip off. Place back on the baking sheet and sprinkle with peanuts while the chocolate is still wet. Return to the freezer until ready to serve.

Photograph by Johnny Miller