Reese's baby croquembouche

1 servings

Ingredients

Quantity Ingredient
6 Conical drinking cups; (4-ounce)
1 Box Cocoa Puff Cereal
1 pounds And 4 ounces high quality semi-sweet; melted
; chocolate
6 Disks of sponge cake; cut the same size
; as the inside of
; the chocolate cups,
; 1/2-inch thick
½ cup Simple syrup mixed with 1/4 cup Rum
4 ounces High-quality white chocolate; melted
¼ cup Peanut butter
2 cups Whipped heavy cream
Acetate film

Directions

In a mixing bowl, measure 6 conical cups of Cocoa Puff Cereal. Add 4 ounces of melted chocolate. Mix well. Fill up each cone with the mixture. Let cool in the refrigerator until set. Remove from the refrigerator.

To make the cup, use acetate film. Cut a 3 by 3-inch square. Form a 2½-inch diameter ring, 1-inch tall and secure it with a Post Flag for easier removal. Brush the square base with chocolate. Place the ring on the square and let it set. Brush the inside with chocolate, let set and add a second layer of chcocolate. Fill each chocolate cup with a sponge cake disk oversoaked with the Rum syrup. Mix French Vanilla chocolate, peanut butter and whipped cream together and fill up the cup. Level the top using the spatula. Remove the acetate. Remove the paper cup from the puff cone and set the cone on top of the chocolate cup.

Converted by MC_Buster.

Per serving: 382 Calories (kcal); 33g Total Fat; (72% calories from fat); 16g Protein; 12g Carbohydrate; 0mg Cholesterol; 301mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9317 Converted by MM_Buster v2.0n.

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