“Reese’s Cup” (Video)

Dark Chocolate, Peanut Butter and Milk Chocolate Panna Cottas with Chocolate Covered Peanuts

My Mom has an insatiable sweet tooth.  A meal, especially dinner, just isn’t complete without dessert.  In addition, when Mom snacks, she prefers something sweet.  Her go to munch is the uniquely American Reese’s Peanut Butter Cup.

Even when Mom travels internationally, she’s on the lookout for something Reese-esque.  When she went to Paris for the first time, she thought she had found the real thing. 

Since Mom isn’t a bona fide Francophile, we’re taking the Italian route to interpret the classic Reese’s cup.

Panna Cotta is an eggless custard which translates as “Cooked Cream.”  In this version, we’re substituting coconut milk for the cream.  Mom loves coconut almost as much as Reese’s.  Since gelatin thickens the custard instead of flour, this Panna Cotta interpretation is also gluten free.

In addition to the creamy custard, this version adds a few textural components.  The Chocolate Covered Peanuts and Candied Peanut Crumble add crunchiness as well as a hint of saltiness. 

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This version of the Reese’s Cup heightened Mom’s appreciation for the chocolate treat.  Moreover, it satisfied her sweet tooth.  For now.

Take a look at the video to see how this adaption of the Reese’s cup comes together. 

Serves 4 

Candied Peanuts

Add the wine, water, and sugar to a small sauce pot.  Bring to a simmer to dissolve the sugar and reduce to one cup.  Remove the pan from the heat and stir in the lemon juice.  Use the poaching liquid now or store it in covered container in the refrigerator for several weeks. 

Preheat the oven to 250° F.  Line a baking sheet with parchment paper. 

Bring the poaching liquid to a boil in a medium sauce pot and add the peanuts.  Lower the heat and simmer until the liquid has reduced to 1/3 cup. 

Strain the peanuts from the syrup and refrigerate the syrup for another use, such as a sauce for ice cream. 

Spread the peanuts on the baking sheet and sprinkle with the salt.  Toast the peanuts in the oven for about 30 minutes.  Test one for crunchiness.  If it’s not crunchy enough, bake the peanuts for a few more minutes.  Let the peanuts cool on the baking sheet. 

Use a knife, small food processor or coffee grinder to chop the peanuts to the fineness you desire.  Place the nuts in a covered container at room temperature or in a sealed plastic bag in the freezer. 

Chocolate Covered Peanuts

Line a baking sheet with parchment paper.

Melt each chocolate separately in a double boiler (a bowl placed in a sauce pot of simmering water).  Don’t allow the bowl to touch the water.  Let the chocolate cool for a few minutes. 

Dip peanuts in each type of chocolate, place on the baking sheet and refrigerate.  Then, refrigerate each type of chocolate covered peanut in sealed airtight container. 

Dark Chocolate Panna Cotta

Soften the gelatin in 2 tablespoons of cold water for a few minutes.

Place the chopped dark chocolate in a medium bowl.  Bring the coconut milk and sugar to a boil in a small sauce pot, stirring to dissolve the sugar.  Pour over the chocolate, stirring to dissolve the chocolate. 

Pour the mixture back into the sauce pot and bring to a low simmer.  Stir in the gelatin and orange liqueur.

Strain the mixture into a large measuring cup.  Pour 2 ounces of the mixture into four glasses and cover with plastic wrap.  Refrigerate for at least 1 hour. 

Peanut Butter Panna Cotta

Soften the gelatin in 2 tablespoons of cold water for a few minutes.

Bring the coconut milk and sugar to a boil in a small sauce pot.  Add the peanut butter and whisk to to dissolve the peanut butter.  Reduce the heat to low and stir in the gelatin.

Strain the mixture into a bowl, place over a bowl of ice and add the vanilla extract.  Stir until the mixture is cool and transfer to a large measuring cup. 

Pour 2 ounces of the mixture over the Dark Chocolate Panna Cotta and cover with plastic wrap.  Refrigerate for at least 1 hour. 

Milk Chocolate Panna Cotta

Soften the gelatin in 2 tablespoons of cold water for a few minutes.

Place the chopped milk chocolate in a medium bowl.  Bring the coconut milk and sugar to a boil in a small sauce pot, stirring to dissolve the sugar.  Pour over the chocolate, stirring to dissolve the chocolate. 

Pour the mixture back into the sauce pot and bring to a low simmer and whisk in the gelatin.

Strain the mixture into a bowl, place over a bowl of ice water and stir in the brandy.  Stir until the mixture is cool and transfer to a large measuring cup. 

Pour 2 ounces of the mixture over the Peanut Butter Panna Cotta and cover with plastic wrap.  Refrigerate for at least 1 hour. 

To complete:

Tiny mint leaves for a splash of color.

Remove the Panna Cottas from the refrigerator and take off the plastic wrap. Place a tablespoon or so of ground Candied Peanuts in the middle of the glass. Place dark chocolate, milk chocolate and white chocolate covered peanuts around the edge of each glass.    Place mint leaves in the middle of the peanuts.

Serve immediately.

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