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Frozen Chocolate Peanut Butter Pops

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Ingredients
  

  • 12 ounces semisweet chocolate finely chopped
  • 1 ½ cups heavy cream
  • 1 ½ teaspoons pure vanilla extract
  • Pinch of kosher salt
  • ¼ cup confectioners' sugar
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons oil
  • ¼ cup salted roasted peanuts finely chopped

Instructions
 

  • Put 4 ounces chocolate in a medium bowl.
  • Bring 1/2 cup heavy cream to a simmer and pour over the chocolate.
  • Let sit 5 minutes.
  • Add vanilla and salt.
  • Stir smooth and let cool.
  • Put the remaining 1 cup heavy cream, confectioners' sugar and peanut butter in a large bowl.
  • Beat on medium-high speed until stiff peaks 3 minutes.
  • Fold the peanut butter whipped cream into the cooled chocolate mixture in three batches.
  • Freeze until the mixture is firm enough to scoop, about 30 minutes.
  • Scoop balls of the frozen mousse onto a parchment-lined baking sheet.
  • Insert lolli sticks and freeze.
  • Melt in the microwave the 8 oz chocolate you still have and oil.
  • Dip pops and sprinkle with the nuts.
  • Store in freezer.