Peanut Butter and Jelly Chocolates Recipe

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Peanut Butter and Jelly Chocolates
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Ingredients
10
Count
Nutrition
1138
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Begin by filling candy molds with the tempered chocolate. Pour the chocolate over the molds, filling the cavities. Allow the mold to sit for 2 minutes. Turn the mold upside down over the bowl of chocolate so the excess chocolate can drip out. Smooth off the top of the chocolate mold with a flat spatula and set aside to set up.
  2. For the strawberry jam: Place the strawberry puree, applesauce and 1/4 cup of the corn syrup in a heavy-bottomed 2-quart pot. Turn the heat to medium-low and warm up the puree. Meanwhile, mix 1/4 cup of the granulated sugar with the apple pectin. When the puree is warm, whisk in the sugar and pectin mixture. Whisk to combine.
  3. Turn up the heat to medium and bring the mixture to a boil. Add the remaining sugar and corn syrup. Cook, stirring continuously, until a candy thermometer inserted into the mixture reads 223 degrees F, 6 to 8 minutes.
  4. Remove from the heat and stir in the lemon juice. Place in a shallow bowl and allow the jam to cool completely.
  5. For the peanut butter cream: In a medium bowl, combine the melted milk chocolate and peanut butter. Stir until completely combined.
  6. When the jam is cool, vigorously whip by hand with a whisk. Put the jam into a disposable piping bag and snip off a small bit of the end. Fill one-quarter of the chocolate-lined molds with the jam mixture.
  7. Place the peanut butter cream in another disposable piping bag and snip off the end. Fill the rest of the molds with the peanut butter cream. Place into the refrigerator to set.
  8. Reheat the tempered dark chocolate. Once the peanut butter cream is set, remove from the refrigerator and cover the molds with chocolate, scraping away any excess. Return the molds to the refrigerator and let the chocolate set. Once it is set, pop the chocolates out of the molds and enjoy.
  9. Store in the refrigerator in a tightly covered container.
  10. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1137.92 Kcal (4764 kJ)
Calories from fat 333.14 Kcal
% Daily Value*
Total Fat 37.02g 57%
Cholesterol 81.85mg 27%
Sodium 88.01mg 4%
Potassium 949.89mg 20%
Total Carbs 181.44g 60%
Sugars 101.05g 404%
Dietary Fiber 13.62g 54%
Protein 24.17g 48%
Vitamin C 49.1mg 82%
Vitamin A 0.8mg 27%
Iron 8.1mg 45%
Calcium 594.1mg 59%
Amount Per 100 g
Calories 955.94 Kcal (4002 kJ)
Calories from fat 279.86 Kcal
% Daily Value*
Total Fat 31.1g 57%
Cholesterol 68.76mg 27%
Sodium 73.93mg 4%
Potassium 797.98mg 20%
Total Carbs 152.43g 60%
Sugars 84.89g 404%
Dietary Fiber 11.44g 54%
Protein 20.31g 48%
Vitamin C 41.2mg 82%
Vitamin A 0.7mg 27%
Iron 6.8mg 45%
Calcium 499.1mg 59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

Bad Points

  • High in Sugar

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