Chocolate-Covered Peanuts

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4 ounces semisweet or bittersweet chocolate, chopped

1 cup roasted, unsalted peanuts


Put the pieces of chocolate in an absolutely dry heatproof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.

Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate, Spread the mixture on the plastic-lined plate and chill.

Mixing them in: Use a chef’s knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into 1 quart of ice cream as you remove it from the machine.

Storage: Chocolate-Covered Peanuts can be stored for several months in an airtight container, refrigerated or at room temperature.

Variation: You can substitute Salt-Roasted Peanuts or Praline Peanuts for the roasted peanuts in this recipe.


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David Lebovitz – The Perfect Scoop