¼ cup powdered sugar (40 g), plus 2 tablespoons, divided
1 pinch kosher salt
1 ¼ cups whipped cream (300 mL), divided
14 chocolate sandwich cookies, divided
2.5 oz pudding mix (70 g), chocolate, 1 package
1 ½ cups whole milk (360 mL), cold
2 cups milk chocolate (340 g), melted
2 cups white chocolate (340 g), melted
2 cups dark chocolate (340 g), melted
Garnish
¼ cup chopped nuts (30 g)
4 mini peanut butter cups
12 raspberries
fresh mint leaf
Special Equipment
12 popsicle sticks
Nutrition Info
Calories 605
Fat 38g
Carbs 65g
Fiber 4g
Sugar 54g
Protein 9g
How to Make It
1. Step
Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
2. Step
Fill a 12-cup muffin tin with water.
3. Step
Place a popsicle stick into each muffin cup.
4. Step
Freeze until solid.
5. Step
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.
6. Step
Fold in ¼ cup (60 ML) of whipped cream with spatula. Set aside.
7. Step
Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
8. Step
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.
9. Step
Fold in the remaining cup of whipped cream with a spatula. Set aside.
10. Step
Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
11. Step
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.
12. Step
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.
13. Step
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.
14. Step
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.
15. Step
Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
16. Step
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.
17. Step
Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
