Chocolate Peanut Cake Pops

Ingredients:

• 350 g dark chocolate, finely chopped
• 1.5 cups whipping cream
• 1.5 tsp vanilla extract
• A pinch of salt
• 1/4 cup powdered sugar
• 2 tbsp. homogeneous peanut butter
• 2 tablespoons coconut oil or roasted peanut oil
• 1/4 cup salted roasted peanuts, finely chopped

Preparation:

1. Place 120g of chocolate in a medium bowl. In a small saucepan, bring 1/2 cup of heavy cream to a simmer. Pour it into the chocolate and let it sit for 5 minutes to melt. Add vanilla extract and salt and whisk until smooth. Set aside to cool to room temperature.
2. In a large bowl, combine 1 cup of the remaining heavy cream, powdered sugar, and peanut butter. Beat with a mixer on medium-high speed until stiff peaks form, 2-3 minutes.
   
   Fold the peanut butter and whipped cream mixture into the cooled chocolate mixture in three additions until combined, but still fluffy. Freeze until the mixture is firm enough to scoop out with a spoon, about 30 minutes.
3. Lightly coat a 4-cm (1.5-inch) ice cream scoop or tablespoon with cooking spray. Form balls of frozen mousse and drop them onto a parchment-lined baking sheet (about 1 heaping tablespoon per scoop). Gently press a lollipop stick into the center of each scoop. Freeze until firm, at least 1 hour.
4. Meanwhile, combine the remaining 230g of chocolate with the coconut oil in a small microwave-safe bowl. Heat in 30-second increments, stirring between each one, until the chocolate is melted and smooth. Set aside to cool.
5. Place the peanuts in a small bowl. Use a small offset spatula to loosen the mousse balls from the baking sheet. Dip them one by one into the melted chocolate, letting any excess drip back into the bowl. Return to the baking sheet and sprinkle with roasted peanutsWhile the chocolate is still soft, place in the freezer until ready to serve.