PEANUT BUTTER HOT CHOCOLATE FLOAT #drink #icecream

Thick and smooth hot cocoa that preferences simply like a nutty spread container. Pour that over vanilla dessert and you have yourself an embrace in a mug.

The nutty spread hot cocoa is superbly thick, however not very thick to verge on diminished pudding, which I can't take… its simply velvety and sufficiently sleek and not watery one piece. Simply the ideal consistency. What's more, that cool scoop of vanilla dessert, just adjust the extravagance, and pools in making a lovely differentiation of surfaces and temperatures.

Basically… these buoys are calm sublime and you need to attempt them asap on the grounds that its winter! Otherwise known as Hot Chocolate Season, which implies they're unavoidable.

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INGREDIENTS
FOR DECORATING THE CUPS (OPTIONAL):

•  1/4 cup (2oz/ 57g) chopped chocolate, any kind, then melted
•  3 tablespoons (23g) chopped peanuts

FOR THE PEANUT BUTTER HOT CHOCOLATE:

•  2 cups (500ml) milk
•  2 teaspoons cornstarch (cornflour)
•  2 teaspoons unsweetened cocoa powder
•  A heaping 1/4 cup (2oz/ 50g) milk chocolate, finely chopped, I used chocolate chips
•  2 tablespoons (1oz/ 25g) semisweet or dark chocolate, finely chopped, I used semisweet chocolate chips
•  1/4 cup (2oz/ 57g) smooth peanut butter

FOR SERVING:

•  Vanilla ice cream, at least one scoop per cup
•  Sweetened whipped cream, for garnish (optional)
•  Chocolate syrup, for garnish (optional)
•  3 peanut butter cups such as Reese's, for garnish (optional)

INSTRUCTIONS
FOR DECORATING THE CUPS:

1. Pour the melted chocolate in a small rimmed plate that fits your cup and the chopped peanuts in another.
2. Turning the cup upside down, dip the rim into the chocolate, moving and twisting it around to make sure its well coated. Alternatively, use a clean paintbrush dedicated for kitchen use, to paint the chocolate around the rim of the cup.
3. Dip the chocolate covered rim into the peanuts. If needed, gently press the peanuts with your fingers to adhere. Chill the cups in the fridge or freezer to set.

FOR THE FLOATS:

1. Take a tablespoon or two of the milk, and whisk it with the cornstarch in a small bowl. Set aside.
2. Place the remaining milk, cocoa powder, chocolates and peanut butter in a medium saucepan over medium heat.
3. Heat the mixture, whisking constantly but gently, until the chocolate and peanut butter are completely melted and the mixture is steaming, about 5-8 minutes. Do not let it come to a boil. The mixture should be completely smooth and silky without little bits and dots of chocolate.
4. Pour in the cornstarch mixture and whisk together. Continue to heat while constantly whisking until the mixture thickens slightly, about 1 minute.
5. Place one scoop (or more if preferred) of vanilla ice cream in each cup, then pour the hot chocolate mixture over it. The ice cream will float up.
6. Garnish with whipped cream, chocolate syrup and a peanut cup, if desired. Serve right away.

For more detail : bit.ly/2THmE4W

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