Skip to main content

Chocolate-Covered Peanuts

Image may contain Human Person Plant and Food
Photo by Chelsea Kyle, Food Styling by Kat Boytsova

Editor's note:Use these Chocolate Covered Peanuts to make David Lebovitz'sTin Roof Ice Cream.

These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk every time you pass by, so by all means double the recipe if you want, just to make sure there's enough for folding into the ice cream later on.

Ingredients

Makes 1 1/2 cups (265 g)

4 ounces (115 g) semisweet or bittersweet chocolate, chopped
1 cup (150 g) roasted, unsalted peanuts
  1. Step 1

    Put the pieces of chocolate in an absolutely dry heatproof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.

    Step 2

    Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill.

  2. Mixing them in:

    Step 3

    Use a chef's knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into 1 quart (1 liter) of ice cream as you remove it from the machine.

Storage

巧克力花生可以存储几l months in an airtight container, refrigerated or at room temperature.

Reprinted with permission fromThe Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompanimentscopyright © 2011 by David Lebovitz. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Buy the full book fromAmazon.
Sign InorSubscribe
to leave a Rating or Review

How would you rate Chocolate-Covered Peanuts?

Leave a Review

See Related Recipes and Cooking Tips

Read More
Cinnamon Sour Cream Coffee Cake
The addition of cardamom gives this classic coffee cake a flavorful and unexpected zing
Chocolate Croissants
This illustrated guide to making pains au chocolat will point you toward patisserie perfection.
Cookies and Cream Ice Cream Cake
Vanilla ice cream, espresso-spiked fudge, and lots (and lots) of chocolate cookie crunchies.
Negronis for While You Set Up the Tents
This version jacks up the gin quotient to keep the sweetness in check, while the splash of water softens the classic cocktail's boozy edges.
Marshmallow-Stuffed Hot Chocolate Cake
Have your hot chocolate and eat it too with this cake that's tunneled with marshmallow filling and topped with chocolate ganache and toasted marshmallows.
Flaky, Buttery Biscuits
For this buttery biscuit recipe, you fold and stack the dough to create the flaky layers.
Frozen Margarita
Skip the store-bought margarita mix: These DIY frozen margaritas are the ideal drink for a hot summer day.
Pumpkin Whoopie Pies
The only thing better than a pumpkin cookie? Two pumpkin cookies—plus a generous swoosh of cream cheese icing.