Chocolate-Peanut Cookies With Caramel
Najat
Photo by Najat
Craving something sweet, crunchy, and irresistibly indulgent? These chocolate-peanut cones with caramel filling are the ultimate treat! Picture this: creamy milk chocolate mixed with crunchy peanuts, a luscious caramel center, and a silky white chocolate coating on the outside. This recipe is perfect if you’re looking for a no-bake dessert that’s easy to make but looks and tastes like a gourmet treat.
With just a few simple steps, you’ll layer melted milk chocolate with ground peanuts, add a touch of caramel, and finish it off with a beautiful white chocolate coating. Plus, using a silicone mold makes it easy to get that perfect cone shape without any hassle. Whether you’re making these for a special occasion or just a fun kitchen experiment, they’re guaranteed to impress.
Ingrediënten
PEANUT-MIXTURE
FILLING
COATING
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Tips
Bebogeen caramel has a firm texture that works well as a filling. Make sure it’s not too runny.
A silicone mold is ideal for recipes like this as it allows easy removal of the chocolate without breaking it.
Putting the silicone mold in the refrigerator (or briefly in the freezer) can speed up the hardening of the chocolate-peanut mixture. However, don’t leave it in the freezer too long, as temperature changes can cause the chocolate to develop white streaks.
Store the cones in an airtight container in a cool place, but not in the refrigerator if you want to maintain the chocolate’s shine. In a cool, dry environment, they will stay crisp and beautiful.
Stappenplan
Coarsely grind the peanuts in a food processor (not too fine).
Melt the milk chocolate using a double boiler.
In a bowl, combine the ground peanuts with the melted milk chocolate until well mixed.
Fill a piping bag with the chocolate-peanut mixture and another piping bag with the caramel. You can also use a sandwich bag if you don't have piping bags.
Take a silicone mold and pipe a layer of the peanut-chocolate mixture into it. Add a small amount of caramel on top, followed by another layer of the peanut-chocolate mixture. Allow the chocolate to harden; you can place the mold in the freezer to speed up the process.
Carefully remove the chocolate-peanut cones from the silicone mold.
Melt the white chocolate using a double boiler.
Dip each chocolate-peanut cone into the white chocolate to coat it.
Place the cones on a baking paper-lined rack or tray and let them harden. Optionally, you can pipe some chocolate lines over them for a decorative touch.
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