Peanut Butter Cups With Cabernet Coulis Recipe
Skip the storebought varieties for a homemade version
Skip the storebought varieties for a homemade version
Recipe adapted from Samm Sherman, Linger, Denver, CO
Peanut Butter Cups With Cabernet Coulis
Peanut Butter Cups with Cabernet Coulis from Samm Sherman, Linger, Denver, CO
Prep Time
0
minutes
Cook Time
45
minutes
Servings
30
to 40 peanut-butter cups
Total time: 45 minutes
Ingredients
- Tofu-Peanut-Butter Mousse
- 6 ounces / 170 grams firm tofu
- ½ cup / 5½ ounces / 135 grams smooth natural peanut butter
- ⅓ cup / 1½ ounces / 40 grams agave nectar
- 2½ tablespoons / ¾ ounces / 22 grams confectioners' sugar, sifted
- 1 teaspoon / ¼ ounce / 5 grams pure vanilla extract
- Pinch kosher salt
- Dark Chocolate Ganache
- 1¾ cups / 10 ounces / 280 grams semisweet dark chocolate, divided
- ½ cup / 4 ounces / 115 grams soy milk
- Cabernet Coulis
- ½ cup / 3½ ounces / 100 grams granulated sugar
- ¼ cup / 2 ounces / 60 grams water (enough to just get the sugar wet)
- One 750 ml bottle Cabernet Sauvignon
Directions
- Make the tofu-peanut-butter mousse: In a food processor, combine the tofu, peanut butter, agave nectar, confectioners' sugar, vanilla and salt and process until completely smooth. Fill a pastry bag with the mousse and set aside at room temperature.
- Make the ganache: Place ¾ cup of the chocolate in a medium heatproof bowl. In a small saucepan set over medium-high heat, heat the soy milk until almost boiling. Pour over the chocolate and set aside for 3 minutes, then whisk until combined. Set aside at room temperature until cool.
- Set a miniature muffin tin lined with miniature muffin cups alongside your work surface. In a medium saucepan set over medium heat, bring 2 inches of water to a simmer. Set a medium heatproof bowl set over the simmering water (making sure the bottom of the bowl doesn't touch the water) and add the remaining 1 cup of chocolate and melt. Spoon ½ tablespoon of melted chocolate in each of the miniature muffin cups (alternatively, use a silicone mold), tipping the tin to coat the sides. Place the tin in the refrigerator and chill until set.
- Remove the cups from the tin and pipe the prepared tofu-peanut-butter filling into the cups; fill to slightly below the edge of the cup. Use a small teaspoon to smooth the top. Pour just enough of the reserved dark-chocolate-soy ganache to cover the peanut-butter filling and seal the cup. Refrigerate until ready to serve.
- Make the Cabernet coulis: In a medium saucepan set over medium heat, combine the sugar and water and stir once. Heat, swirling often, until a medium-light caramel color forms, about 6 minutes.
- Carefully pour the wine into the pan a little at a time until it is all added. Cook, stirring occasionally, until the coulis reaches a syrupy consistency, about 20 minutes.
- Serve the peanut-butter cups with the Cabernet coulis drizzled on the side of the plate.