Deconstructed Chocolate Peanut Butter Cup :)
To be honest, when I first made this recipe, every ingredient I added was "to taste". So it's not a must you need to use the exact measurements I have put down for this recipe, well, except for the gelatin chocolate.
Total Steps
6
Ingredients
8
Tools Needed
6
Related Article
http://www.michellesrecipeplace.com/node/85Ingredients
- 1 tablespoon sweetened cocoa powder
- 2 tablespoon sugar
- 1.5 packets gelatin
- 0.5 pint whipping cream
- powdered sugar(optional)
- 3 tablespoon peanut butter
- canola or olive oil(optional)
- sage
Instructions
Step 1
In a pan, heat about 1/2 a cup of water on medium heat and continuously stir. Add one pack of gelatin, the cocoa powder, and sugar.
Step 2
Once the mixture is smooth, pour it into a square-shaped mold.
Step 3
Place the mold in the refrigerator for about 3 hours, or until the gelatin is firm.
Step 4
Whip half a pint of whipping cream and add powdered sugar to taste. Let it set in the refrigerator until ready to serve, then place on top of the chocolate gel.
Step 5
Melt the peanut butter in a saucepan on low to medium heat and add the canola or olive oil. Before the mixture cools, use it to dress the plate.
Step 6
Bake the sage until crisp and place it on top of the whipped cream.