PB&J Cups
Recipe courtesy of Blue Plate Catering

For Crust:

4 lbs. Graham Cracker Crumbs
4 oz. Granulated Sugar
2 lbs. Butter, melted

Procedure: 

• Combine everything together until well mixed
• Using a #70 scoop, put one scoop of crust into bottom of mini cupcake mold
• Press crust down until firm

For Filling:

32 fl. oz. Heavy Cream
5 lbs. Dark Chocolate
2 ½ lbs. Peanut Butter Chips

Prodecure:

• Heat heavy cream until simmering
• Whisk the chocolate and peanut butter chips into hot heavy cream until combined, use an immersion blender if needed
• Pour warm ganache into molds and smooth top with a metal spatula
• Freeze molds and unmold when firm

For Garnish:

16 oz. Strawberry Jam
12 Sheets of Gelatin, Bloomed
3 oz. Strawberry Powder
2 c. Peanut Butter Chips

Procedure:

• Heat strawberry jam and add in bloomed gelatin until melted
• Dip the top of each ganache cup to coat a thin layer of jam
• Let cool
• Top with a sprinkle of strawberry powder and peanut butter chips