{"id":6647,"date":"2014-10-10T18:41:02","date_gmt":"2014-10-10T08:41:02","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=6647"},"modified":"2021-04-26T11:27:15","modified_gmt":"2021-04-26T01:27:15","slug":"chocolate-peanut-dessert-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/chocolate-peanut-dessert-recipe\/","title":{"rendered":"Chocolate Peanut Dessert Recipe"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-peanut-dessert-recipe\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-5\" style=\"width:80px\"><a href=\"#comments\">5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<div align=center>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"photo\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.17.51-PM-550x307.png\" alt=\"chocolate peanut dessert recipe reardon\" width=\"550\" height=\"307\" \/>&nbsp;<\/p>\n<p>Chocolate, peanut bomb with caramel sauce. This is rich, crunchy, gooey and impressive &#8211; you&#8217;ve got to make it for your friends, or just for you.  Pour over the hot caramel sauce and watch the top melt open and then dive your spoon into the rich goodies that await inside.<\/p>\n<div class=\"videoWrapper\">\n<iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/9KpUDxM5Ncc?rel=0\" width=\"550\" height=\"309\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h3 class=\"fn\">To make the chocolate peanut dessert you will need:<\/h3>\n<p><strong>Spheres<\/strong><br \/>\n400g (14.11 ounces) dark chocolate (you will have left over, use below) Check your chocolates ingredients if it contains cocoa butter it is real chocolate and must be <a href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-temper-chocolate-in-the-microwave\/\" title=\"How to temper chocolate in the microwave\" target=\"_blank\" rel=\"noopener noreferrer\">tempered<\/a> or will not hold its shape at room temperature, please see this previous post on <a title=\"How to temper chocolate in the microwave\" href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-temper-chocolate-in-the-microwave\/\">tempering<\/a>.<\/p>\n<p><strong>Cremeux<\/strong><br \/>\n<span class=\"ingredient\"><span class=\"amount\">135g (4.76 ounces)<\/span> <span class=\"name\">dark chocolate <\/span><\/span><br \/>\n110g (3.88 ounces) milk chocolate<br \/>\n225millilitres (7.61 fluid ounces (225.05 millilitres)) or 1 cup minus 5 teaspoons of <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\" rel=\"noopener noreferrer\"> cream<\/a> (any cream that is around 35% fat is good)<br \/>\n60g (2.12 ounces) egg yolk (approx 4)<br \/>\n30g (1.06 ounces) or 2Tbsp plus 1 tsp sugar<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-6652\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.18.44-PM-550x274.png\" alt=\"chocolate cr\u00e9meux peanut brittle\" width=\"550\" height=\"274\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.18.44-PM-550x274.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.18.44-PM-300x149.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.18.44-PM-60x29.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.18.44-PM-400x199.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.18.44-PM.png 1853w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n1 cup or 216g (7.62 ounces) superfine (or caster) sugar<br \/>\n1\/4 cup or 63millilitres (2.13 fluid ounces) water<br \/>\n100g (3.53 ounces) or 2\/3 cup unsalted roasted peanuts<\/p>\n<p><strong>Easy Caramel Sauce<\/strong><br \/>\n75g (2.65 ounces) or 1\/3 cup butter<br \/>\n100millilitres (3.38 fluid ounces) or 1\/3 cup plus 3 teaspoons of (35% fat) <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\" rel=\"noopener noreferrer\">cream<\/a><br \/>\n100g (3.53 ounces) or 1\/3 cup plus 1 Tbsp and 2 tsp of brown sugar<\/p>\n<p><strong>Powdered Peanut Butter <\/strong><br \/>\n2 Tbsp or 30g (1.06 ounces) smooth peanut butter<br \/>\n3 Tbsp <a href=\"http:\/\/www.amazon.com\/gp\/product\/B00838TJWQ\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00838TJWQ&amp;linkCode=as2&amp;tag=howtocookthat-20&amp;linkId=TTZIRZOR7U5JMN6A\" target=\"_blank\" rel=\"noopener noreferrer\">maltodextrin powder<\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-6648\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/10\/IMG_3108-550x412.jpg\" alt=\"chocoalte peanut dessert how to cook that\" width=\"550\" height=\"412\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/IMG_3108-550x412.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/IMG_3108-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/IMG_3108-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/IMG_3108-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Equipment Used:<br \/>\n<a href=\"http:\/\/www.amazon.com\/gp\/product\/B0000AQL25\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B0000AQL25&amp;linkCode=as2&amp;tag=howtocookthat-20&amp;linkId=VCC6YVEAJA4HYNMZ\" target=\"_blank\" rel=\"noopener noreferrer\">Candy Thermometer<\/a><br \/>\n<a href=\"http:\/\/www.amazon.com\/gp\/product\/B004G2VXEK\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B004G2VXEK&amp;linkCode=as2&amp;tag=howtocookthat-20&amp;linkId=QVY6UMNVQEQKVZW6\" target=\"_blank\" rel=\"noopener noreferrer\">Sphere mold<\/a><\/p>\n<h5 class=\"updated\">2014<\/h5>\n<p>by Ann Reardon <a href=\"https:\/\/www.howtocookthat.net\/public_html\/\" title=\"Welcome to How To Cook That\" target=\"_blank\" rel=\"noopener noreferrer\">How To Cook That<\/a>\n<\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"Chocolate Peanut Dessert Recipe\",\n  \"image\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.17.51-PM-550x307.png\",\n  \"description\": \"Chocolate, peanut bomb with caramel sauce. This is rich, crunchy, gooey and impressive \u2013 you\u2019ve got to make it for your friends, or just for you. Pour over the hot caramel sauce and watch the top melt open and then dive your spoon into the rich goodies that await inside.\",\n  \"keywords\": \"Ann Reardon, how to cook that, easy, best, delicious, peanut, chocolate\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n  \"datePublished\": \"2014-10-10\",\n  \"prepTime\": \"PT20M\",\n  \"cookTime\": \"PT10M\", \n  \"totalTime\": \"PT30M\", \n  \"recipeCategory\": \"dessert\", \n  \"recipeCuisine\": \"American, French, Australian\", \n  \"recipeYield\": \"3\", \n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"\"\n  },\n    \"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"5\",\n    \"reviewCount\": \"2\"\n  },\n\"interactionStatistic\": {\n    \"@type\": \"InteractionCounter\",\n    \"interactionType\": \"http:\/\/schema.org\/CommentAction\",\n    \"userInteractionCount\": \"37071\"\n  },\n\"publisher\": {\n  \"@type\": \"Organization\",\n  \"name\": \"Reardon Media Pty Ltd\"\n  },\n  \"recipeIngredient\": [\n    \"135g (4.76 ounces) (4.76 ounces (134.94 grams)) dark chocolate\",\n    \"110g (3.88 ounces) (3.88 ounces (110 grams)) milk chocolate\",\n    \"225millilitres (7.61 fluid ounces (225.05 millilitres)) (7.61 fluid ounces (225.05 millilitres)) or 1 cup minus 5 teaspoons of cream (any cream that is around 35% fat is good)\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Check your chocolates ingredients if it contains cocoa butter it is real chocolate and must be tempered or will not hold its shape at room temperature, please see this previous post on tempering.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"See video for instructions\"\n  }],\n  \"video\": {\n    \"@type\": \"VideoObject\",\n    \"name\": \"Chocolate Peanut Dessert Recipe\",\n    \"description\": \"Chocolate, peanut bomb with caramel sauce. This is rich, crunchy, gooey and impressive \u2013 you\u2019ve got to make it for your friends, or just for you. Pour over the hot caramel sauce and watch the top melt open and then dive your spoon into the rich goodies that await inside.\",\n    \"thumbnailUrl\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.17.51-PM-550x307.png\",\n    \"uploadDate\": \"2014-10-10\", \n    \"contentUrl\": \"https:\/\/www.youtube.com\/watch?v=9KpUDxM5Ncc\",\n    \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/9KpUDxM5Ncc?rel=0\"\n  }  \n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-peanut-dessert-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.17.51-PM-150x150.png\" class=\"alignleft tfe wp-post-image\" alt=\"chocolate peanut dessert recipe reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.17.51-PM-150x150.png 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.17.51-PM-100x100.png 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.17.51-PM-300x300.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2014\/10\/Screen-Shot-2014-10-01-at-8.17.51-PM-1200x1200-cropped.png 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"6650\" \/><\/a><p>&nbsp; Chocolate, peanut bomb with caramel sauce. This is rich, crunchy, gooey and impressive &#8211; you&#8217;ve got to make it for your friends, or just for you. Pour over the hot caramel sauce and watch the top melt open and then dive your spoon into the rich goodies that await inside. &nbsp; To make the chocolate peanut dessert you will need: Spheres 400g (14.11 ounces) dark chocolate (you will have left over, use below) Check<\/p>\n","protected":false},"author":1,"featured_media":6650,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,748,145,150],"tags":[31,1900,26,1901,93,952,1899,15,1468],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/6647"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=6647"}],"version-history":[{"count":14,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/6647\/revisions"}],"predecessor-version":[{"id":124698,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/6647\/revisions\/124698"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/6650"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=6647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=6647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=6647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}