Milky peanut chocolate

Overview

This is an adapted version, with some changes made to the original version only for the convenience of the materials at hand. Yuan Fang has seen this recipe many times before, but never understood why it was called Milk Fragrance. Does the milky aroma come from the light cream? But there doesn’t seem to be a lot of whipped cream, right? It wasn't until I started making it that I suddenly realized that this recipe uses a lot more butter than the other chocolates I've made before. Is this where the milky aroma comes from? Peanut is its own random variation, so the name Peanut must be added.

Tags

• dessert
• brandy
• butter
• whipping cream
• crushed peanuts
• dark chocolate
• peanut butter

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour the light cream into a large bowl over water and heat

   

3. 3 Add butter

   

4. 4 Mix well after melting

   

5. 5 Add chopped chocolate and mix thoroughly

   

6. 6 Add peanut butter and mix well,

   

7. 7 Add brandy and mix thoroughly

   

8. 8 Remove the bowl from the hot water and stir continuously until the chocolate becomes thick

   

9. 9 Put into piping bag

   

10. 10 Squeeze into evenly sized balls

    

11. 11 Round by hand

    

12. 12 Drizzle with melted chocolate

    

13. 13 Roll a layer of crushed peanuts

    

14. 14 Leave until chocolate solidifies

    

15. 15 Drizzle another layer of chocolate

    

16. 16 Let it sit until the chocolate solidifies

    

17. 17 Wrap in tin foil, seal and store