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
