Prep Time: 20 minutes
Cook Time: 10 minutes
Freeze Time: At least 3 hours
Total Time: About 3 hours 30 minutes
Yield
Makes about 8–10 small frozen servings
Full List of Ingredients
For the Cream Base:
- 40 g sugar (1.41 oz)
- 40 g whole milk powder (1.41 oz)
- 250 ml milk (8.45 fl oz)
- 2 medium eggs
- 40 g condensed milk (1.41 oz)
- 80 g white chocolate (2.82 oz), finely chopped
- 350 g cold heavy cream (33% fat) (12.34 oz)
For the Coating:
- 200 g dark or milk chocolate (7.05 oz)
- 20 ml vegetable oil (e.g., sunflower or neutral oil) (0.67 fl oz)
- 20 g chopped peanuts (0.70 oz) – optional for topping
Step-by-Step Cooking Directions
1. Prepare the Cream Base
In a saucepan, whisk together sugar, milk powder, milk, and eggs until smooth. Add the condensed milk and heat gently over low heat, stirring constantly, until the mixture starts to thicken and steam rises. Do not boil.
2. Add the White Chocolate
Remove the saucepan from the heat and add the chopped white chocolate. Stir until completely melted and smooth. Let the mixture cool to room temperature.
3. Whip the Cream
Whip the cold heavy cream until stiff peaks form. Once the chocolate mixture has cooled, gently fold it into the whipped cream until evenly combined and fluffy.
4. Freeze the Cream
Spoon the mixture into silicone molds or a loaf pan. Smooth the surface and cover. Freeze for at least 3 hours or until completely firm.
5. Prepare the Chocolate Coating
Melt the dark or milk chocolate with the oil in a microwave or over a double boiler until smooth. Set aside to cool slightly. Chop the peanuts and have them ready for topping.
6. Coat the Frozen Cream
Remove the frozen cream portions from the molds. Dip each into the melted chocolate or spoon the coating over the top. Immediately sprinkle with chopped peanuts. Return to the freezer until the shell is set.
📊 Nutritional Information (Per Serving Approx.)
- Calories: 280–300
