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Tasty

Easy Ice Cube Chocolate Cups

Easy Ice Cube Chocolate Cups

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Easy Ice Cube Chocolate Cups

Makes 12 cupsINGREDIENTSWater2 ounces cream cheese, softened¼ cup peanut butter3½ teaspoons whole milk, divided½ teaspoon vanilla extract, divided¼ cup plus 2 tablespoons powdered sugar, dividedPinch of kosher salt1¼ cups whipped cream, divided14 chocolate sandwich cookies, divided1 2.5-ounce package of chocolate pudding mix1½ cups cold whole milk2 cups milk chocolate, melted2 cups white chocolate, melted2 cups dark chocolate, meltedChopped nuts, for garnish4 mini peanut butter cups, for garnish12 raspberries, for garnishFresh mint leaves, for garnishSPECIAL EQUIPMENT12 popsicle sticksPREPARATION1. Fill a 12-cup muffin tin with water.2. Place a popsicle stick into each muffin cup.3. Freeze until solid.4. In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.5. Fold in ¼ cup of whipped cream with spatula. Set aside.6. Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.7. Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.8. Fold in the remaining cup of whipped cream with a spatula. Set aside.9. Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.10. In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.11. Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.12. Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.13. Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.14. Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.15. Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.16. Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.17. Enjoy!
Tasty

Makes 12 cups

INGREDIENTS

Water

2 ounces cream cheese, softened

¼ cup peanut butter

3½ teaspoons whole milk, divided

½ teaspoon vanilla extract, divided

¼ cup plus 2 tablespoons powdered sugar, divided

Pinch of kosher salt

1¼ cups whipped cream, divided

14 chocolate sandwich cookies, divided

1 2.5-ounce package of chocolate pudding mix

1½ cups cold whole milk

2 cups milk chocolate, melted

2 cups white chocolate, melted

2 cups dark chocolate, melted

Chopped nuts, for garnish

4 mini peanut butter cups, for garnish

12 raspberries, for garnish

Fresh mint leaves, for garnish

SPECIAL EQUIPMENT

12 popsicle sticks

PREPARATION

1. Fill a 12-cup muffin tin with water.

2. Place a popsicle stick into each muffin cup.

3. Freeze until solid.

4. In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.

5. Fold in ¼ cup of whipped cream with spatula. Set aside.

6. Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.

7. Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.

8. Fold in the remaining cup of whipped cream with a spatula. Set aside.

9. Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.

10. In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.

11. Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.

12. Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.

13. Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.

14. Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.

15. Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.

16. Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.

17. Enjoy!