Chocolate Cups with Ice Cream and Peanuts

1. 1

   Line muffin cups and lightly spray liners with cooking spray.

2. 2

   Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth.

3. 3

   Spoon a scant teaspoon chocolate into each cup and use paintbrush to coat bottoms and sides evenly.

4. 4

   Freeze cups until chocolate is firm, about 5 minutes, then repaint any thin spots, especially around top edges, with some of remaining chocolate and refreeze until firm, about 5 minutes.

5. 5

   Spoon remaining melted chocolate into a small sealable plastic bag, pressing out excess air.

6. 6

   Twist bag firmly just above chocolate and set aside.

7. 7

   Working in 3 batches, scoop about 1 1/2 tablespoons ice cream into each cup and gently press into cups with a small offset spatula or back of a spoon to fill cups evenly.

8. 8

   (You will have some ice cream left over.)

9. 9

   Refreeze cups to firm ice cream, at least 5 minutes.

10. 10

    Sprinkle cups with peanuts, then snip off a minuscule portion of 1 bottom corner of plastic bag with scissors to form a very small opening and decoratively pipe remaining chocolate over peanuts.

11. 11

    Freeze desserts until chocolate and ice cream harden, at least 30 minutes.

12. 12

    Remove petits fours from freezer 1 at a time and carefully peel off liners, then refreeze on a tray until hardened, about 30 minutes more.

13. 13

    *Available at New York Cake & Baking Distributor (800-942-2539).

* Per serving · 4 servings · Values may vary.