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SERVES 4
1/2 cup semi-sweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 cup peanut butter
1/4 cup peanuts, chopped rough cut
waffle ice cream cones (optional)
graham cracker crust (optional)
grated chocolate (optional)
grated coconut (optional)
1. Chocolate cream: Place the chips in a bowl. Heat 3/4 cup cream in a small saucepan until edges bubble then pour
over chips and let stand 5 minutes. Stir until smooth and refrigerate 10 minutes. Use a mixer or whisk whip the chocolate
until fluffy.
2. Peanut butter cream: In medium bowl, whip the rest of the cream into peaks. Add the sugar then fold the whipped
cream into the peanut butter.
3. Parfait: Divide ingredients into four juice glasses and top with chocolate cream and the chopped peanuts. Cover
with plastic wrap and chill until you serve.
4. Ice cream: Freeze a batch of the peanut butter and the chocolate creams. Swirl together in a bowl and then scoop
into cones. Roll in the peanuts.
5. Layer a 8 or 9 inch graham cracker crust with the creams. Refrigerate or freeze until firm and sprinkle with coconut
or grated chocolate
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