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AUGUST 1999
RECIPES



Coconut-Rum Shake

Seven-Layer Icebox Cake

Chocolate-and-Peanut Butter Topping

Toasted Almond Chocolate Ice Cream

Bombe au Chocolat



Sweet Spot

 


Chocolate-and-Peanut Butter Topping

Tips: Easy to make and easy to eat, this mostly milk chocolate topping hardens slightly over ice cream. As a purist, I prefer to eat it over a good plain vanilla, but it complements other ice cream flavors, too. Because milk chocolate can be stubborn about melting and combining with other ingredients, you may need to smooth out the topping in a food processor; for this reason, be sure you use the creamy peanut butter called for in the recipe. If you like a crunch with your peanut butter, sprinkle chopped peanuts over the topping on the ice cream. If tightly covered, this will keep for up to 5 days in the fridge.

Ingredients:
  • 7 ozs. good-quality milk chocolate, chopped or as chips
  • 2 ozs. good-quality semisweet chocolate, chopped or as chips
  • 2 Tbsp. sifted confectioners' sugar
  • 2 Tbsp. unsalted butter, cut into pieces
  • 1 Tbsp. light corn syrup
  • 1 Tbsp. creamy peanut butter
  • 1/4 cup plus 2 Tbsp. evaporated milk

In large heatproof bowl, combine chopped chocolates. Place over hot water on low heat (water should not touch bottom of bowl); stir often until melted and smooth. Remove from heat and hot water. Add confectioners' sugar, butter, corn syrup, and peanut butter, but DO NOT STIR.

In small saucepan over low heat, heat evaporated milk, stirring occasionally, just to a simmer. Remove from heat. Add about half of the hot milk to the chocolate mixture and stir to blend (use a large spoon or a sturdy whisk). The mixture will look awful at this point--OK. Keep stirring until the milk is incorporated. Gradually add remaining hot milk and stir/whisk to blend well. If topping is not perfectly smooth, place in food processor fitted with steel blade; process just until smooth.

Serve warm. Store any leftovers in refrigerator, tightly covered. To reheat, place amount you'll need in a heatproof bowl; place bowl over hot water on low heat (water should not touch bottom of bowl). Stir often until warm. Alternatively, place amount of topping you'll need in microwaveable container. Microwave at 50% (medium) power for short intervals, stirring well between each, just until warm.

1-1/2 cups

 


© Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.
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