Peanut Butter and Jelly Chocolates Recipe
Recipe courtesy of Richard Ruskell
Level: Intermediate
Yield: Approximately 20 candies (depending on mold size)
Nutritional Information (per serving 1 of 20): Calories: 465; Total Fat: 23 g; Saturated Fat: 11 g; Carbohydrates: 61 g; Dietary Fiber: 4 g; Sugar: 52 g; Protein: 6 g; Cholesterol: 6 mg; Sodium: 36 mg
Total Time: 2 hr 30 min
Preparation: 30 min
Inactive Time: 1 hr 30 min
Cooking Time: 30 min
Ingredients
- 1 pound tempered dark chocolate
- Strawberry Jam:
- 3/4 cup strawberry puree
- 1/2 cup unsweetened applesauce
- 1 cup corn syrup (divided)
- 2 cups granulated sugar (divided)
- 2 teaspoons apple pectin
- 2 tablespoons lemon juice
- Peanut Butter Cream:
- 1 pound melted milk chocolate
- 1 cup creamy peanut butter
- Special Tools: Candy molds (any shape), candy thermometer
Instructions
- Pour the tempered dark chocolate into candy molds, filling each cavity. Let rest 2 minutes, then invert the molds over the chocolate bowl to let excess chocolate drip off. Use a flat spatula to level the tops and set aside to harden.
- To prepare the strawberry jam: Combine the strawberry puree, applesauce, and 1/4 cup corn syrup in a heavy 2quart saucepan.
- Warm the mixture over mediumlow heat. Meanwhile, blend 1/4 cup granulated sugar with the apple pectin. When the puree is heated, whisk in the sugarpectin mixture. Increase heat to medium and bring to a boil; add the remaining sugar and corn syrup. Continue cooking, stirring, until a candy thermometer reads 223F (about 68 minutes).
- Remove from heat and stir in the lemon juice. Transfer the jam to a shallow bowl and let cool completely.
- For the peanut butter cream: In a medium bowl, mix the melted milk chocolate and creamy peanut butter until smooth and fully blended.
- Once the jam has cooled, whisk it vigorously by hand, transfer to a disposable piping bag, and cut a small tip off the end. Fill about onequarter of each chocolatelined mold with the jam.
- Fill another disposable piping bag with the peanut butter cream and pipe into the remaining molds. Chill the molds in the refrigerator until set.
- Reheat the tempered dark chocolate. After the fillings have set, remove molds from the refrigerator and cover each cavity with chocolate; scrape off any excess. Return molds to the refrigerator and let the chocolate harden completely.
- When solid, pop the chocolates out of the molds and serve. Store in a tightly sealed container in the refrigerator.
Notes:
- Yield depends on mold size.
- Use a candy thermometer for accurate cooking temperatures.
