May 2, 2016
Who doesn't love peanut butter and chocolate? These darling bite sized chocolate peanut butter blooms are perfect for an elegant dessert buffet or shower. This recipe is broken into three parts - the pastry crust, the filling, and the glaze! Watch Becky Low make the recipe on Studio 5.
Whisk together flour, cocoa, ¾-powdered sugar and salt. Using a food processor or a pastry blender or two knives cut butter into flour until mixture resembles coarse meal. Beat egg; beat in 1-teaspoon vanilla and 5-tablespoons cold water; add to flour mixture slowly, tossing with a fork; add additional ice water, 1-tablespoon at a time, until mixture forms a ball. Divide dough into 2 or 3 pieces, flatten into disks, wrap in plastic wrap and refrigerate 30 minutes.
Sprinkle cutting board or clean counter with sifted cocoa and flour (lightly flour cutting board). Roll dough out to 1/16-inch thickness (sprinkle dough with cocoa/flour as needed pt prevent dough from sticking). Use a 3 to 3 ½-inch wide flower cookie cutter. Place flower cut outs in mini muffin tin cups and gently press down to fill the cups. Bake 13-15 minutes.
Beat together peanut butter, softened cream cheese, 1-teaspoon vanilla and 1 ½-cups powdered sugar until smooth and creamy. Fold in whipped cream. Place filling in a pastry tube or large freezer bag and force filling to one corner. Snip off the corner from the bag and pipe filling into baked pastry shells.
Prepare chocolate ganache to drizzle over top. Heat remaining ½-cup heavy cream to almost a boil, stir in remaining ½-teaspoon vanilla or a flavor extract of choice, and pour over chocolate chips. Allow to stand while chips melt. Stir until smooth and creamy. Place chocolate in a quart size freezer bag. Take a tiny snip off one corner one corner of the bag and drizzle chocolate over peanut butter filling.
To make attractive pastel colors and various flavors eliminate cocoa and add powdered food color to the flour (see food coloring notes below). Whisk flour and sugar and continue with recipe as directed above. If a flavored pastry crust is desired, replace vanilla in the egg/water with flavor extract of your choice. Continue with recipe as directed. Baked pastry cups may be filled with the peanut butter filling, custard or even prepared instant pudding of choice. Top with sprinkles, chopped fruit, or a white chocolate ganache (replace chocolate chips with white chocolate chips).
Food coloring comes in 4 basic forms. Each has advantages and disadvantages. For this recipe a powdered food color works best. If using liquid, gel or paste food coloring add to the egg and water in this recipe. Note: Because the butter coats the flour particles (which is how a flakey crust is created) any coloring added to the water will not mix evenly with the flour and may result in streaks.
Recipe is an adaptation from Bite Size Peanut Butter Pie with Chocolate Crust by Inspired by Charm